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 tsp. ground coriander
1/4 c. flour
3/4 tsp. salt
2 1/2 c. chicken broth
1 c. dairy sour cream
1 1/2 c. shredded Monterey Jack cheese (6 oz.)
12 (6 inch) tortillas

In large saucepan, cook onion and green pepper in 2 tablespoons butter until tender. Combine onion mixture in a bowl with chopped chicken and green chili peppers and set aside.

For sauce: In the same saucepan melt 3 tablespoons butter, stir in flour, coriander and salt. Stir in chicken broth all at once. 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 this sauce mixture into chicken mixture.

In 13 x 9 x 2 inch pan pour sauce to cover bottom. Set tortilla and fill with 1/4 cup chicken. Roll. Pour remaining sauce over and sprinkle with cheese. Bake uncovered at 350 degrees for 25 minutes.