Chicken Enchilada Casserole

1 c chopped onion
2 c cooked chicken
1 4oz can green chili peppers
3 tb margarine
1/4 cup all purpose flour
1 tsp ground coriander
3/4 tsp salt
2-1/2 c chicken broth
1 c fat free sour cream
1-1/2 c shredded monterey jack cheese
12 6 inch tortillas

Cook brown rice according to recipe on package, In large saucepan cook onion with cooking spray until tender Combine onion mixture in a bowl with chipped chicken, green chili peppers, corn, black beans and brown rice, set aside.

For sauce, in the same pan, melt 3 tbl margarine, stir in flour, coriander and salt. Stir in chicken broth all at once; cook and stir till thickened and bubbly Cook and stir 1 to 2 minutes more Remove from heat; stir in sour cream and 1/2 cup of the cheese. Stir 1/2 cup of the sauce into the chicken mixture. Dip each tortilla into remaining sauce to soften; fill each with about 1/4 cup of the chicken misture. Roll up. Arrange rolls in a 13X9X2 inch baking dish; pour remaining sauce over. Sprinkle with remaining cheese. Bake, uncovered, in a 350 degree oven about 25 minutes or till bubbly. Serves 6

Top with your favorites, our family uses lettuce, black olives, salsa

Number of Servings: 12

Recipe submitted by SparkPeople user CHERRYLLM.