Serves 4 (because most people can’t eat just one of these!).

Ingredients

• 1 cup (4 ounces) shredded Monterey Jack cheese

• 2 cups chopped cooked chicken (1 small rotisserie chicken) 

• ½ cup black olives, sliced and pitted (optional)

• ½ cup tomatoes, chopped (optional)

• ¼ cup green onions, thinly sliced (optional)

• 8 6-inch tortillas

• ½ yellow onion, chopped

• 4 cloves garlic, minced

• 1 teaspoon ground coriander

• ¼ teaspoon pepper

• 2 tablespoons butter

• 3 tablespoons all-purpose flour

• 8 ounces sour cream

• 2 cups chicken broth

• 4 ounces canned or jarred jalapeno chili peppers, chopped or sliced

1. Preheat oven to 350ºF.

2. Make the sauce: In a saucepan cook onion, garlic, coriander, and pepper in butter until onion is tender. Stir flour into sour cream; add to onion mixture. Stir in broth and chili peppers all at once. Cook and stir till thickened and bubbly. Remove from heat; stir in ½ cup of the cheese. 

3. Wrap tortillas in foil and heat in the oven for about 10 minutes, or wrap 2 tortillas each in a damp paper towel and microwave all for about 30 seconds, so they slightly soften.

4. Prepare the filling by stirring ½ cup of the sauce into chicken. Place ¼ cup filling atop each tortilla; roll up. Arrange rolls, seam' side down, in a lightly greased 12x8-inch baking dish. Top with remaining sauce. 

5. Bake, covered, about 35 minutes or till heated through. Remove from oven and sprinkle with remaining cheese. Bake, uncovered, about 5 minutes more or till cheese melts. 

6. If desired, sprinkle with olives, tomatoes, and green onions. Or serve on the side with salsa. Let stand 10 minutes.