Chicken Enchiladas

2 tablespoons butter

1/4 cup all-purpose flour

2-1/2 cups chicken broth

1 teaspoon dried coriander

1 can (4 oz) chopped green chilies, divided

2 cups cubed cooked chicken

1 cup (4 oz) shredded Monterey Jack cheese

8 flour tortillas (8 inches), warmed

1 cup (4 oz) shredded cheddar cheese

Melt butter in a large saucepan. Stir in flour until smooth. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in coriander and half of the chilies. In a large bowl, combine the chicken, Monterey Jack cheese and remaining chilies. Spoon 1/3 cup chicken mixture onto each tortilla; roll up. Place seam side down in an ungreased 13-in. x 9-in. baking dish. Pour sauce over enchiladas. Sprinkle with cheddar cheese. Bake, uncovered, at 375° for 15-18 minutes or until heated through and cheese is melted.