- 1 c. chopped onions
- 1/2 c. chopped green pepper
- 2 T. butter
- 2 c. cooked chicken, chopped
- 1-4 oz. can green chili peppers, rinsed, seeded, chopped
- 3 T. butter
- 1/4 c. flour
- 1 t. ground corriander seed
- pinch salt
- 2 1/2 c. chicken broth
- 1 c. sour cream
- 1 1/2 c. shredded monterey jack cheese (6 oz.)
- 12 torillas
350 degree oven.
In large sauce pan cook onion and green pepper in 2 T. butter until tender.
Combine onion mixture with chicken and chili peppers and set aside.
In same sauce pan, melt 3 T butter.
Stir in flour, corriander, salt
Stir in chicken broth all at once.
Cook and stir until thickened and bubbly. + 2 more minutes
Remove from heat and stir in sour cream and ½ cup cheese.
Stir ½ cup sauce into chicken mixture.
Dip each tortilla in remaining sauce to soften.
Fill each tortilla with about ¼ cup chicken mixture. Roll up. Arrange in a baking dish.
Pour remaining sauce over top and sprinkle with remaining cheese.
Bake 20-25 minutes uncovered until bubbly.