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

In a large saucepan cook onion and green pepper in the 2 tablespoons butter until tender. Combine onion mixture in a bowl with chopped chicken and green chili peppers; set aside.

Sauce: In the same saucepan melt 3 tablespoons butter. Stir in flour, coriander and salt. Add chicken broth all at once. Cook and stir until thickened and bubbly. Cook and stir for 1-2 minutes. Remove from heat and stir in sour cream and 1/2 of the cheese. Stir 1/2 cup of sauce into the chicken mixture. Dip each tortilla into the remaining sauce to soften. Fill each tortilla 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 a 350 degree oven for about 25 minutes or until bubbly. Serves 6.