8 (6 inch) tortillas
1/2 c. onion, chopped
4 cloves garlic, minced
1 tsp. ground coriander
1/4 tsp. pepper
2 tbsp. butter
3 tbsp. all-purpose flour
1 (8 oz.) carton sour cream
2 c. chicken broth
1 or 2 cans Jalapeno peppers, rinsed, seeded & chopped or 1 (4 oz.) can diced green chili peppers, drained
1 c. (4 oz.) Monterey Jack cheese, shredded
2 c. cooked chicken or turkey, chopped
Tomatoes, chopped (optional)
Green onions, sliced (optional)

Wrap tortillas in foil. Heat in a 350 degree oven for 10 to 15 minutes or until softened. For sauce, in a 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 all at once. Cook and stir until thickened and bubbly. Remove from heat; stir in 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 12 x 7 inch baking dish. Top with remaining sauce. Bake, covered, in a 350 degree oven about 35 minutes or until heated through. Sprinkle with remaining cheese. Bake uncovered about 5 minutes more or until cheese melts. If desired, sprinkle with black olives, tomatoes, and green onions. Let stand 10 minutes. Makes 4 servings.