1 c. chopped onion
2 tbsp. butter
2 c. chopped cooked chicken
2 (4 oz.) cans chili peppers
3 tbsp. butter
1/4 c. flour
1 tsp. coriander
3/4 tsp. salt
3 c. chicken broth
1 1/2 c. sour cream
2 c. shredded Monterey Jack cheese
12 (6 inch) tortillas

Saute onion and green pepper in the 2 tablespoons butter. Combine in a bowl with chicken and chili peppers; set aside.

In same saucepan melt 3 tablespoons butter. Blend in flour, coriander and salt. Stir in chicken broth all at once. Cook and stir until thickened. Remove from heat; stir in sour cream and 1/2 cup of cheese. Stir 1/2 cup of this sauce into the chicken. Dip each tortilla into remaining hot sauce to soften; fill each with 1/4 cup of the chicken mixture. Roll up. Arrange rolls in 13 x 9 x 2 inch baking dish. Pour remaining sauce over and sprinkle with remaining cheese. Bake uncovered at 350 degrees for 25 minutes. Serves 6.