Warm 2 tablespoons oil in heavy skillet, add sliced chicken, minced onion, pressed garlic. Cook until onion is translucent. Add soup, broth, coriander, cumin. Bring to a boil, reduce heat, simmer until chicken shreds when pressed with back of cooking spoon. Mix in chilies. Remove from heat. Add salt and pepper, to taste.
In the meantime, preheat oven to 350°F. Use a bit of oil to grease 9” x 13” baking dish.
Add some sauce from cooked chicken mix to bottom of baking dish. Make 1 tortilla at a time. Using tongs, dip tortilla in chicken mix, coating both sides until soft. Place on large plate, with a slotted spoon, scoop up some of the chicken mix, add to center of tortilla, roll up and put in baking dish. Repeat until baking dish is filled with rolled tortillas.
Pour leftover chicken mix on enchiladas, add salsa verde and top with shredded cheese. Bake about 30 minutes or until cheese is lightly browned.
