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

Saute onion and garlic in saucepan until tender. Stir in enchilada sauce, sour cream, and coriander. Heat to boiling. Reduce heat simmer 8 minutes.

Dip tortillas in sauce to soften. Divide chicken for tortillas. Sprinkle with half the cheeses. Roll up tortillas and place seam side down in 13 x 9 x 2 inch baking pan. Spoon remaining sauce over tortillas.

Bake, uncovered at 350 degrees until hot thru about 30 minutes. Sprinkle with onions, avocado garnish with peppers. 4 servings.