1 c. chopped onion
1/2 c. chopped green pepper
2 tbsp. butter
2 c. cooked breast of chicken (approximately 3-4 breasts, boiled)
1 (4 oz.) can green chili peppers, rinsed, seeded, and chopped
3 tbsp. butter
1/4 c. all-purpose flour
1 tsp. ground coriander
3/4 tsp. salt
2 1/2 c. canned chicken broth
1 c. dairy sour cream
1 1/2 c. shredded Monterey Jack cheese (6 oz.)

In a large saucepan cook onion and green pepper in the 2 tablespoons butter until tender. Combine onion mixture in a bowl with chopped chicken and green chili peppers; set aside.

For sauce, in the same saucepan melt 3 tablespoons butter. Stir in flour, coriander and salt. Stir in chicken broth all at once; cook and stir until thickened and bubbly. Cook and stir 1 to 2 minutes more. Remove from heat; stir in sour cream and 1/2 cup of cheese.

Stir 1/2 cup of the sauce into the chicken mixture. Dip each tortilla into remaining sauce to soften; fill each 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.