Yield: 1 Servings
|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|
|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