1 sm. onion
1/3 c. chopped green pepper
1 tbsp. butter
1 lb. cooked chicken breasts, chopped
2 1/2 oz. green chilies, chopped and seeded
3 tbsp. butter
Flour
3/4 tsp. ground coriander
2 c. chicken broth
2/3 c. sour cream
6 or 8 oz. Monterey Jack cheese
10 flour tortillas (8 inch)

Melt butter first. Saute green pepper and onion until tender. Add chicken and green chilies. Set aside. Melt butter. Blend in flour, coriander, and salt. Add chicken broth and cook until thick and bubbly. Remove from heat. Stir in sour cream and 1/3 of cheese. Mix 1/4 into chicken mixture. Fill tortilla with 1/4 cup of meat mixture. Roll up and put in pan. Pour remaining sauce over. Sprinkle with remaining cheese. Bake, covered, 20 to 30 minutes (or longer). Dust with paprika.