1 c. chopped onion
1/2 c. chopped bell pepper
2 tbsp. butter
2 c. chopped cooked chicken or turkey
4 oz. can green chili peppers, rinsed, seeded, and chopped
3 tbsp. butter
1/4 c. all-purpose flour
1 tsp. ground coriander seed
3/4 tsp. salt
2 1/2 c. chicken broth
1 c. sour cream
1 1/2 c. shredded Monterey Jack cheese (6 oz.)
12 - 6 inch tortillas (corn)

In large saucepan, cook onion and green pepper in the 2 tablespoons of butter till tender. Combine in a bowl with chopped chicken and green chili peppers; set aside. In same saucepan, melt the 3 tablespoons butter. Blend in flour, coriander, and salt. Stir in chicken broth all at once; cook and stir until thickened and bubbly. Remove from heat; stir in the sour cream and 1/2 cup of cheese. Stir 1/2 cup of sauce into the chicken. Dip each tortilla into remaining hot sauce to soften; fill each with about 1/4 cup of the chicken mixture. Roll up. Arrange rolls in a 13 x 9 x 2 inch baking dish; pour remaining sauce over. Sprinkle with remaining cheese. Bake, uncovered, in 350 degree oven for 25 minutes or till bubbly.

Serves 6.