1 c. chopped onion
1/2 c. chopped green bell pepper
2 tbsp. butter
2 c. chopped, cooked chicken or turkey
1 (4 oz.) can green chili peppers, rinsed, seeded & chopped
3 tbsp. butter
1/4 c. all purpose 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") tortillas

In large saucepan cook onion and green pepper in the 2 tablespoons butter until tender. Combine in a bowl with chopped chicken and green chili 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. Spread 1/2 cup of remaining sauce into bottom of baking dish; fill each with about 1/4 cup of the chicken mixture. Roll up, arrange rolls in a 13"x9"x2" baking dish; pour remaining sauce over. Sprinkle with remaining cheese. Bake, uncovered at 350 degrees for about 25 minutes or until bubbly.

Serves 6.