Heat the oil over medium in a large skillet and cook onion until softened.
Add in the garlic, cumin and coriander and cook for 30 seconds.
Add the chicken and cook until done. Set aside.
Make the sauce
Melt butter in a medium saucepan.
Whisk in the flour to make a roux, stir and cook until bubbly then whisk in chicken stock
Bring to a boil, whisking frequently.
Remove from heat and stir in sour cream and green chilies. Season with salt and pepper.
Assemble
Add a little sauce to the bottom of the baking dish.
Add 1 Tbs cheese to each tortilla and divide cooked chicken evenly between tortillas.
Roll each on up and place seam-side down in the baking dish.
Pour sauce evenly over enchiladas.
Top with remaining cheese.
Bake
Bake at 400F for 20 minutes until cheese is melted and the sauce near edges of baking dish is bubbly.
Remove from oven and let cool for 5 minutes.
If using, sprinkle cilantro over the top.
Devour.
Video
Notes
Substitutions/AdditionsUse pre-cooked shredded chicken or leftover rotisserie chicken in place of raw, you won't need to cook it as long as if you were using raw.If you like things spicy, add some crushed red pepper flakes to the chicken when you add the cumin/coriander. Maybe a pinch of cayenne or chili powder in the sauce.Add a can of black beans - boost the protein content!Add a little cheese to the sauce with the chilies. Because cheese is awesome.Add more garlic. Always room for that!Double or triple this. These are AWESOME after a little stay in the fridge. The flavors develop nicely.What to do with leftoversStore in a covered container in the refrigerator for up to 4 days. Reheat until it is piping hot!Freezing instructionsThis recipe can be frozen before or baking. Cover tightly with foil and wrap with plastic wrap. Freeze.