1 c. chopped onion
1/2 c. chopped green peppers
2 tbsp. butter
1 (4 oz.) can green chili peppers, rinsed, seeded & chopped
2 c. chopped, cooked chicken
3 tbsp. butter
1/4 c. flour
1 tsp. coriander, ground
3/4 tsp. salt
2 1/2 c. chicken broth
1 c. sour cream
1 1/2 c. (6 oz.) Monterey Jack cheese, shredded
12 (6") tortillas

Cook onion and green pepper in 2 tablespoons butter. Add chicken and chili peppers; set aside. Melt 3 tablespoons butter, blend in flour, coriander and salt. Stir in broth. Cook until it's thick, add sour cream and 1/2 cup cheese, stir 1/2 of the sauce in with chicken. Dip tortillas in hot sauce to soften. Fill each with chicken mixture. Roll up and place in 13"x9" baking pan. Pour remaining sauce over tortillas. Sprinkle with remaining cheese. Bake, uncovered at 350 degrees for 25 minutes.