Chicken Enchiladas

1/2  cup		large onion, chopped
1/2  cup		med. green pepper, chopped
12  ounces		cooked chicken, shredded
1/4  cup		cornstarch
2  teaspoons		coriander
2-1/2  cups		chicken broth
1  cup		reduced fat sour cream
3  ounces		reduced fat monterey jack cheese
12		6in corn tortillas
2		Ortega Whole Fire Roasted Green Chili Peppers

Tip: For nutritional information on all the ingredients in Chicken Enchiladas just click on each ingredient name. Then adjust the serving size for any Chicken Enchiladas ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Spray skillet with nonstick spray, saute onions and peppers until tender. Set aside
Combine cornstarch and coriander. Stir in 1 cup of broth.
Pour into a saucepan and add remaining broth. Stir until well blended. Bring to a boil and stir until slightly thickened.
Remove form heat and stir in 2oz. cheese and sour cream.
Combine 3/4 cup sauce with chicken, onion/pepper mixture and green chili peppers.
Warm tortillas, spoon 3 tbsp. into center of each tortilla and roll up, placing seam side down in 13x9 pan sprayed with nonstick spray.
Pour remaining sauce over enchiladas, sprinkle with remaining 1oz. of cheese and bake at 350 for 30-35 min.
Let sit for 5 min. to set.