1 lg. onion, chopped
1 clove garlic, minced
2 tbsp. vegetable oil
2 cans (10 oz. each) red enchilada sauce
1 c. sour cream
1 tsp. dried coriander
2 c. shredded cooked chicken
8 corn tortillas
1 c. shredded Monterey Jack cheese
1 c. Cheddar cheese
1 can (15 oz.) chili beans
1/4 c. sliced green onions

Saute onion and garlic in oil until tender. Stir in enchilada sauce, sour cream and coriander. Heat to boiling; reduce heat and simmer 10 minutes.

Dip tortillas in sauce mixture to soften. Divide chicken on tortillas; sprinkle with half the cheeses. Toll up tortillas and place seam side down in 13 x 9 x 2 inch baking pan.

Spoon remaining sauce over tortillas; sprinkle with remaining cheese. spoon beans over tortillas. Bake, uncovered at 350 degrees until hot through, about 30 minutes. Sprinkle green onion and peppers on top.