Ingredients
- 6 tortillas
- 2 1/2 cups chicken broth
- 2 cups chicken (cooked chopped)
- 1 cup sour cream
- 1 1/2 cups monterey jack cheese (shredded)
- 1 cup onions (chopped)
- 5 tablespoons butter
- 1/2 cup bell peppers (chopped)
- 4 ounces green chili peppers (chopped)
- 1/4 cup all purpose flour
- 1 tablespoon chili powder
- 1/2 teaspoon coriander seed (ground)
- 1/2 teaspoon cumin seed (ground)
Melt two tablespoons butter and cook onions and green pepper in it until softened. Remove to a bowl. Stir chopped chicken and green chilis into onion-pepper mixture. Melt remaining 3 tablespoons of butter. Blend in flour and seasonings. Whisk in chicken broth. Cook, stirring, until sauce boils. Remove from heat; stir in sour cream and 1/2 cup cheese. Stir 1/2 cup sauce into chicken mixture. Dip each tortilla in remaining hot sauce to soften and spoon chicken mixture into center of tortilla. Roll up and arrange in 13 x 9 x 2 inch pan; repeat with all tortillas. Pour remaining sauce over tortillas. Sprinkle with remaining cheese. Bake uncovered at 350 degrees for about 25 minutes.