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

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 flour, coriander, and salt. Stir in chicken broth all at once; cook and stir until thickened and bubbly. Remove from heat; stir in cream cheese, return to heat until cheese has melted. Remove from heat, stir in sour cream and 1/2 cup of Monterey Jack cheese.

Stir 1/2 cup of the sauce into the chicken. Dip each tortilla front and back into remaining hot sauce to soften; fill each with about 1/4 cup of the chicken mixture. Roll up. Arrange rolls in a 9x13x2 inch baking dish; pour remaining sauce over. Sprinkle with remaining cheese. Bake, uncovered, in 350 degree oven about 25 minutes or until bubbly. Serves 6.