1c. chopped onion                         ½ c. chopped green pepper

2 TBSP butter or margarine          2 c. chopped, cooked chicken or turkey

1 (4oz)  can of green chilis             ¼ c. flour                             

3 TBSP butter or margarine          ¾ tsp. salt

1 Tsp ground coriander                 1 C. sour cream

2-1/2 c. chicken broth                  12 -6” tortillas or small corn tortillas

1-1/2 c. Monterey jack cheese

Directions:

1. In a large saucepan cook onion and green pepper in 2 TBSP of butter until tender.
2. Combine in a bowl with chopped chicken and green chilis, and set aside.
3. In the same saucepan melt the 3 TBSP of butter, and blend in flour, coriander, and salt to make a rue.
4. Stir in the  chicken broth all at once; cook and stir until thickened and bubbly.
5. Remove from heat,  and stir in sour cream, and ½ c. of the cheese.
6. Stir ½ cup of the sauce into the chicken.
7. Dip each tortilla into remaining sauce to soften; fill each with about ¼ c. of the chicken mixture. 
8. Roll up and arrange rolls in a 13 x 9″ pan.
9. Pour remaining sauce over the enchiladas.
10. Sprinkle with remaining cheese.
11. Bake uncovered in a 350° oven for 25 minutes, or until bubbly.
12. Note: when baking for a crowd you can double layer the enchiladas in a 13 x 9” pan.