8 (6 inch) tortillas
1/2 c. chopped onion
4 cloves garlic, minced
1 tsp. ground coriander
1/4 tsp. pepper
2 tbsp. butter
3 tbsp. all-purpose flour
1 (8 oz.) carton dairy sour cream
2 c. chicken broth
1 (4 oz.) can diced green chili peppers, drained
1 c. shredded Monterey Jack cheese
2 c. chopped cooked chicken
OPTIONAL: Sliced ripe olives, chopped tomatoes, sliced green onion

Wrap tortillas in foil. Heat in a 350 degree oven for 10 minutes or until softened. For sauce, in saucepan cook onion, garlic, coriander and pepper in butter until onion is tender. Stir flour into sour cream; add to onion mixture. Stir in broth and chili peppers. Cook and stir until thickened and bubbly. Remove from heat; stir in 1/2 cup of the cheese.

For filling, stir 1/2 cup of the sauce into chicken. Place about 1/4 cup filling atop each tortilla; roll up. Arrange rolls, seam side down, in a lightly greased baking dish. Top with remaining sauce. Bake, covered, in a 350 degree oven for about 35 minutes. Sprinkle with remaining cheese. Bake, uncovered about 5 minutes more. If desired, sprinkle with olives, tomatoes and green onions. Let stand 10 minutes. Makes 4 servings.