Chicken Enchiladas
5 tablespoons butter
1 cup chopped onions
1/2 cup large bell peppers -- chopped
2 cups cooked chicken -- 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
2 1/2 cups chicken broth
1 cup sour cream
1 1/2 cups Monterey jack cheese -- shredded
12 6-inch tortillas
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.