1 c. chopped onion
1/2 c. chopped green bell pepper
2 tbsp. butter
2 c. chopped, cooked chicken
1 (4 oz.) can chopped green chili peppers, rinsed
3 tbsp. butter
1/4 c. all-purpose flour
1 tsp. ground coriander
3/4 tsp. salt
2 1/2 c. chicken broth
1 c. dairy sour cream
2 c. shredded Monterey Jack cheese (8 oz.)
12 (6 inch) corn tortillas

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

In same skillet, melt the 3 tablespoons butter. Blend in flour, coriander and salt. Stir in chicken broth all at once; cook and stir until thickened and bubbly. Remove from heat; stir in sour cream and 1/2 cup of cheese. Stir 1/2 cup of the sauce into the chicken mixture. Dip each tortilla into remaining hot sauce to soften; fill each soften tortilla with about 1/4 cup of the chicken mixture. Roll up. Arrange rolls in a 13 x 9 x 2 inch baking dish; pour remaining sauce over rolled tortillas. Sprinkle with the remaining cheese. Bake, uncovered, in a 350 degree oven for 25-30 minutes or until bubbly. Serves 6.