1 c. chopped onion
1/2 c. chopped green pepper
2 tbsp. butter
2 to 3 c. chopped cooked chicken or turkey
1 (4 oz.) can green chili peppers, rinsed, seeded and 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. (6 oz.) shredded Monterey Jack cheese
8 lg. flour 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.

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.

Fill each tortilla with about 1/4 cup of the chicken mixture. Roll up. Arrange rolls in a 9x13x2 inch baking dish; pour remaining sauce over. Sprinkle with remaining cheese. Bake uncovered in 350 degree oven about 25 minutes or until bubbly. Serves 6.