1 c. chopped onion
1/2 c. chopped green pepper
2 tbsp. butter
2 c. chopped cooked chicken
1 can green chilies, rinsed, seeded & chopped
5 tbsp. butter
1/4 c. all purpose flour
1 tsp. ground coriander
3/4 tsp. salt
2 1/2 c. chicken broth
1 c. sour cream
1 1/2 c. shredded Monterey Jack cheese
12 (6") flour tortillas

1. In large saucepan, cook onions and green pepper in 2 tablespoons butter until tender. Combine with chicken and chilies; set aside.

2. In same pan, melt 3 tablespoons butter. Stir in flour, coriander and salt. Stir in broth. Cook and stir until thickened and bubbly. Stir for 1 to 2 minutes and remove from heat. Stir in sour cream and 1/2 cup cheese.

3. Stir 1/2 cup sauce into chicken mixture. Blend well.

4. Dip each tortilla into remaining sauce to soften. Fill with 1/4 cup of chicken mixture and roll up. Arrange in 9"x13" pan. Pour any remaining sauce over enchiladas. Bake at 350 degrees for 25 minutes. Sprinkle remaining cheese on top and bake until melted, 3 to 5 minutes.