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

Preheat oven to 350 degrees. In large saucepan, cook onion and green pepper in 2 tablespoon butter until tender. Combine onion mixture in a bowl with chopped chicken and green chili peppers; set aside. Melt 3 tablespoon butter; stir in flour, coriander, and salt. Pour in chicken broth. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Remove from heat; stir in sour cream and 1/2 cup cheese. Stir 1/2 this sauce into chicken mixture. Dip each tortilla into remaining sauce to soften. Fill each tortilla with about 1/4 cup chicken mixture; roll up. Arrange rolls in 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.

Serves 6.