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

In large saucepan, cook onion and green pepper in 2 tablespoons butter until tender. Combine in a bowl with the chopped chicken and green chili peppers. In the same saucepan, melt the 3 tablespoons butter. Blend in the flour, coriander, and salt. Stir in the chicken broth. Cook until thick and bubbly. Remove from heat. Stir in the sour cream and 1/2 cup of the cheese. Stir 1/2 cup of the sauce into the chicken. Dip each tortilla into the remaining hot sauce to soften. Fill each tortilla with approximately 1/4 cup of chicken mixture. Roll up and arrange in a 13 x 9 inch baking dish. Pour remaining sauce over rolled tortillas. Sprinkle remaining cheese over the tortillas. Bake, uncovered, at 350 degrees for 25 minutes or until bubbly.