Chicken and Spinach Enchiladas

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Start to finish: 45 minutes
Impresses: 6

Ingredients
1     cup onion, chopped
½    cup green bell pepper, chopped
5    tablespoons butter
3    cups baby spinach
2    cups chopped cooked chicken
1     4-ounce can chopped green chiles (or roasted anaheims/hatch chiles)
¼    cup all-purpose flour
1     teaspoon ground coriander seed
¾    teaspoon salt
2½    cups chicken broth
1     cup sour cream
1½    cups shredded Monterey jack cheese (or more)
12    6-inch tortillas

Method
Heat oven to 350 degrees. 

In large saucepan, cook onion and green pepper in 2 tablespoons butter until tender. Combine in a bowl with spinach, chopped chicken and green chiles. Set aside.

In the same saucepan, melt 3 tablespoons butter. Whisk in flour, coriander and salt. Stir in chicken broth. Cook and stir until thickened and bubbly. Remove from heat. Stir in sour cream and ½ cup of cheese. 

Stir ½ cup of the sauce into the chicken mixture.  Dip each tortilla into remaining hot sauce to soften and fill each with about ¼ cup of the chicken mixture and roll up. 

Arrange rolls in a 13-by-9-inch baking dish and pour remaining sauce over. Sprinkle with remaining cheese and bake, uncovered, for about 25 minutes or until the top begins to brown.