1 Cup Chopped Onion
½ Cup Chopped Green Pepper
2 Cups Chopped Cooked Chicken Or Turkey
1 (4-ounce) Can Mild Green Chili Peppers, Rinsed, Seed And Chopped*
3 Tablespoons Butter Or Margarine
¼ Cup All-purpose Flour
1 Teaspoon Ground Coriander Seed
¾ Teaspoon Salt
2 ½ Cups Chicken Broth
1 Cup Light Sour Cream
1 ½ Cups Shredded Monterey Jack Cheese (6 Ounces)
12 (6-inch) Corn Tortillas
Preparation:
In Large Saucepan, Cook Onion And Green Pepper In The 2 Tablespoons Butter Or Margarine Until Tender. Combine In A Bowl With Chopped Chicken And Green Chili Peppers; Set Aside.
In Same Saucepan, Melt The 3 Tablespoons Butter Or Margarine. Blend In Flour, Coriander, And Salt. Stir In Chicken Broth All At Once; Cook And Stir Until Thickened And Bubbly. Remove From Heat.
Stir In Sour Cream And ½ Cup Of Cheese. Stir ½ Cup Of The Sauce Into The Chicken.
Dip Each Tortilla Into The Remaining Hot Sauce To Soften. Fill Each With About ¼ Cup Of The Chicken Mixture. Roll Up. Arrange Rolls In A 13 X 9 X 2-inch Baking Dish.
Pour Remaining Sauce Over. Sprinkle With Remaining Cheese. Bake Uncovered, In 350*f (175*c) Oven About 25 Minutes Or Until Bubbly.
Cut Down To ½ A Can If You Like Your Food Milder.
Makes 6 Servings.
You can serve with your family and friends.
