1 c. chopped onion
2 tbsp. butter
2 c. chopped cooked chicken or turkey
1 (4 oz.) can green chili peppers
3 tbsp. butter
1/4 c. flour
2 tsp. ground coriander
2 1/2 c. chicken broth
1 c. sour cream
1 1/2 c. shredded Monterey Jack cheese
12 (6 inch) corn tortillas

In a saucepan cook onion in 2 tablespoon butter until tender. Combine in a bowl, onion, chicken, green chili. Set aside. For sauce, in a pot melt 3 tablespoons butter. Stir in flour, and coriander, stir in chicken broth, cook and stir until thickened and bubbly. Cook and stir 1 to 2 minutes more. Remove from heat, stir in sour cream and 1/2 cup of the cheese. Stir 1/2 cup of the sauce into chicken mixture. Dip each tortilla into remaining sauce to soften; fill each with chicken mixture. Roll up arrange rolls in a 13 x 9 x 2 inch baking dish. Cover with sauce and cheese. Bake uncovered in a 350 degree oven, 25 minutes.