Add 3 Tbsp. of butter to the skillet
Mix in the flour, coriander, and salt
Add the chicken broth, and mix well
Cook on medium/high heat until the sauce thickens up - this should only take a few minutes
Turn the heat off - let it cool a little bit before adding the sour cream and ONLY 1/2 cup of the shredded cheese
pour 1/2 cup of the sour cream sauce into the chicken mixture and mix well
In a 9x13 baking dish - pour some of the sauce into the bottom and spread it out
Take your tortillas, and scoop 1/4 cup of the chicken mixture into each one
Roll them up nice and tight and place seam side down into the baking dish with sauce on the bottom
Once you have them all filled and in the pan, add the rest of the sauce to the top of the enchiladas
Spread the remaining cheese over the enchiladas
Bake at 350 degrees for 25 minutes
Optional Relish: Mix the tomato and bell pepper together to form a relish