1 c. chopped onion
1/2 c. chopped green pepper
2 tbsp. butter
2 c. chopped cooked chicken
1 (4 oz.) can chopped green chili peppers
3 tbsp. butter
1/4 c. 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") tortillas
1 c. Cheddar cheese

Cook onion and green pepper in 2 tablespoons butter until tender. Combine in a bowl with chicken and green chili peppers; set aside.

Melt 3 tablespoons butter. Blend in flour, salt and coriander. Stir in chicken broth. Cool and stir until thickened and bubbly. Remove from heat. Stir in sour cream and 1/2 cup of each cheese. Stir 1/2 cup of sauce into chicken.

Dip each tortilla into remaining hot sauce. Fill each with about 1/4 cup chicken mixture. Roll up. Arrange in a 9 x 13 inch baking dish. Pour remaining sauce over. Sprinkle with remaining cheese. Bake uncovered in 350 degree oven for about 25 minutes or until bubbly.