Chicken Enchiladas

Chicken Enchiladas are one of the reasons why I love freezer meals! These taste just as good after they have been in the freezer as they do fresh.

1 c. onion, chopped
1/2 c. green pepper, chopped
2 T. butter
2 c. cooked chicken or turkey
3 T. butter
1/4 c. flour
1 t. ground coriander
3/4 t. salt
2 1/2 c. chicken broth
1 c. sour cream
1 -1/2 c. Mexican blend shredded cheese
12 -6 inch tortillas

Cooking day instructions
Cook onion and green pepper in 2T. butter until tender. Combine onion mixture in a bowl with chicken; set aside.

For sauce, melt 3 T. butter and stir in flour, coriander, and salt. Stir in chicken broth all at once; cook and stir until thickened and bubbly. Cook and stir 1-2 minutes more. Remove from heat; stir in sour cream and 1/2 cup of cheese. Stir 1/2 cup of sauce into chicken mixture.

Fill each tortilla with 1/4 cup of chicken mixture. Roll up. Arrange rolls in a lined baking dish for freezing. Pour remaining sauce over enchiladas and sprinkle with remaining cheese. Freeze.

Serving day instructions
When you are ready to serve it, thaw completely in the refrigerator. Bake uncovered at 350 degrees for about 25 minutes or until bubbly.