8 (6 inch) tortillas
1/2 c. chopped onion
4 cloves garlic, minced
1 tsp. ground coriander
1/4 tsp. pepper
2 tbsp. butter
3 tbsp. all-purpose flour
1 (8 oz.) carton dairy sour cream
2 c. chicken broth
1-2 canned jalapeno peppers, chopped or 1 (4 oz.) can diced green chili peppers, drained
1 c. (4 oz.) Monterey Jack cheese
2 c. chopped, cooked chicken or turkey
Sliced pitted olives (optional)
Chopped tomatoes (optional)
Sliced green onions (optional)

Wrap tortillas in foil. Heat in a 350 degree oven for 10-15 minutes or until softened.

For sauce, in a saucepan, cook onion, garlic, coriander, and pepper in butter until onion is tender. Stir flour into sour cream; add to onion mixture. Stir in broth and chili peppers all at once. Cook and stir until thickened and bubbly. Remove from heat; stir in 1/2 cup of the cheese.

For filling, stir 1/2 cup of the sauce into chicken. Place about 1/4 cup filling on top of each tortilla; roll up. Arrange rolls, seam side down, in a lightly greased 12 x 7 1/2 x 2 inch baking dish. Top with remaining sauce. Bake, covered in a 350 degrees oven for about 35 minutes.

Sprinkle with remaining cheese. Bake, uncovered about 5 minutes more or until cheese melts. If desired, sprinkle with olives, tomatoes and green onions. Let stand 10 minutes. Makes 4 servings.