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Ingredients: one medium onion chopped
1/4 cup chopped bell pepper
2 tablespoons olive oil
2 tablespoons flour
1/2 teaspoon coriander
salt
pepper
1 can chopped chicken (or one cup other left over cooked meat)
1 cup shredded cheese
8-10 flour tortillas (use wholegrain if desired)
14 oz can chicken broth
no stick cooking spray
In a medium saucepan sautee one diced medium onion and 1/4 cup chopped bell pepper in 2 tablespoons of olive oil (or other oil of your choice). When onions are tender, add 2 tablespoons of flour, 1/2 teaspoon coriander, salt and pepper to taste. Cook and stir until it forms a paste. Add one 14 oz can of chicken broth all at once and stir until thickened.
When sauce is thickened add one can chopped chicken, or 1 cup leftover chicken (or other meat) and a 1/2 cup shredded cheese. Stir until cheese melts.
Remove from heat. Spray a 9x13 glass baking dish with no stick olive oil spray. Lay one tortilla in the pan and spoon 2 tablespoons of mixture into it. Carefully roll up the tortilla and slide to one end of the dish. Repeat with remaining tortillas until the dish is full. Pour remaining sauce on top of rolled up filled tortillas and spread around to cover them. Top with cheese. Bake in 350 oven for 20 minutes or until warmed and cheese is melted.
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