1 onion
1 lg. green pepper
3 tbsp. butter
2 c. cooked chicken
1/4 tsp. dried red pepper
1/2 c. peperoncini, chopped, including some of the juice
3 tbsp. flour
1/2 tsp. coriander
1/4 tsp. ground cumin
1/2 tsp. salt
2 c. chicken stock
1 c. sour cream
1/2 lb. Cheddar or Monterey Jack, grated
12 corn tortillas

Mince the onion and pepper and saute in 2 tablespoons of butter until soft. Add the chicken, dried red pepper and peperoncini. Save the juice to add to the sauce. Make a roux with the remaining butter and flour. Stir in the coriander, cumin and salt. Heat the stock with some of the juice from the peperoncini and stir into the roux.

Take the sauce off the heat and stir in the sour cream and half the cheese. Use some of the sauce to moisten the chicken mixture. Dip each tortilla into the remaining sauce to soften. Then place a heaping spoonful of the chicken mixture in the center and roll up the tortilla. Place in a shallow baking pan and repeat with the rest of the tortillas and the filling. Top with any remaining sauce and sprinkle with the rest of the cheese. Bake in a preheated 350 degree oven for 1/2 hour.