Ingredients
1 cup onion, diced
1/2 cup green pepper, diced
2 tablespoons butter or margarine
2 cups cooked chicken or cooked turkey
1 (4 ounce) can green chili peppers, chopped
3 tablespoons butter or margarine
1/4-1/2 cup flour (I use 1/2 cup)
1 teaspoon ground coriander
3/4 teaspoon salt
2 1/2 cups chicken broth
1 cup sour cream
1 1/2 cups monterey jack cheese
12 (8 inch)flour tortillas
Preparation
In a large saucepan cook onion and green pepper in the 2 tablespoons of butter until tender.
Combine onion mixture in a bowl with chopped chicken and green chili peppers. Set aside.
In the same pan, melt 3 T butter. Stir in flour, coriander and salt. Stir in chicken broth all at once. Cook and stir till thickened and bubbly. Remove from heat.
Stir in sour cream and 1/2 cup of the cheese.
Stir 1/2 cup of the sauce into the chicken mixture.
Fill each tortilla with about 1/4 cup of the chicken mixture. Roll up and arrange in a 13x19x2 baking dish.
Pour remaining sauce over and sprinkle with remaining cheese.
Bake, uncovered in a 350 oven about 25 minutes or until bubbly.
