Chicken Enchiladas

I found this through another blogger, K. It sounds good, so I'll post it here. I haven't tried it yet!

8 6-inch tortillas
2 cups chopped cooked chicken (also good shredded)
1/2 cup chopped onion
4 cloves garlic, minced
1 tsp. ground coriander
1/2 tsp pepper
2 Tbsp marg. or butter
3 Tbsp flour
8 oz sour cream
2 cups chicken broth
1-2 Tbsp jalapeno peppers chopped
1 cup shredded monterey jack cheese
chopped tomatoes (optional)
chopped green onion (optional)

Wrap tortillas in foil. Heat in a 350 degree oven for 10-15 minutes until softened. In a saucepan cook onion, garlic, coriander, and pepper in butter/marg. until onion is tender. Stir flour into sour cream, then add to onion mixture. Stir in broth and jalapeno peppers all at once. Cook and stir until thickened and bubbly. Remove from heat. Stir in 1/2 cup of cheese. For filling, stir 1/2 cup of sauce mixture in with your chopped/shredded chicken. Place about 1/4 cup of filling atop each tortilla. Then roll up the tortillas and arrange, seam side down, in a lightly greased 12 x 7 1/2 x 2 inch baking dish. Top with remaining sauce. Bake, covered, in a 350 degree oven about 35 minutes or until heated through. Sprinkle with remaining cheese. Bake, uncovered, about 5 minutes more until cheese melts. If desired, sprinkle with tomatoes and green onion. Let stand 10 minutes.