1 c. onion, chopped
1/2 c. green pepper, chopped
2 tbsp. butter
2 c. cooked chicken or turkey
1 (4 oz.) can green chilies, chopped
3 tbsp. butter
1/4 c. 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) flour or corn tortillas

In a large saucepan, cook onion and green pepper in 2 tablespoons butter until tender. Combine in a bowl with chopped chicken, onions and green 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 sour cream and 1/2 cup of cheese. Stir 1/2 cup of the sauce into the chicken. Dip each tortilla into 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 about 25 minutes or until bubbly. (Serves 6 to 8.)