Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Chopped onion |
| ½ cup | Chopped green bell pepper |
| 2 tablespoons | Butter or margarine |
| 2 cups | Chopped cooked chicken or turkey |
| 1 can | (4-ounce) green chili peppers, rinsed, seeded, and chopped |
| 3 tablespoons | Butter or margarine |
| ¼ cup | All-purpose flour |
| 1 teaspoon | Ground coriander seed |
| ¾ teaspoon | Salt |
| 2½ cup | Chicken broth |
| 1 cup | Dairy sour cream |
| 1½ cup | Shredded monterey jack cheese (6 ounces) |
| 12 \N | 6-inch tortillas |
from Better Homes & Garden Mexican Cooking In large saucepan cook onion and green pepper in the 2 tablespoons butter or margarine till 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 till thickened and bubbly. Remove from heat; stir in sour cream and ½ cup of cheese. Stir ½ cup of the sauce into the shicken. Dip each tortilla into remaining hot sauce to soften; fill each with about ¼ cup of the chicken mixture. Roll up. Arrange rolls in a 13x9x2-inch baking dish; pour remaining sauce over. Sprinkle with remaining cheese. Bake, uncovered, in 350 degree oven about 25 minutes or till bubbly. serves 6.
Posted to Bakery Shoppe Digest149 by Sandra Swinford <sswinfor@...> on Jul 7, 1997