1 medium onion, chopped
1 large green bell pepper, chopped
2 tablespoons butter
3 cup cooked chicken, chopped
1 can (4 ounce) chopped green chili peppers
1/2 cube butter
1/4 cup flour
1/2 teaspoon ground coriander seed
2 chicken bouillon cubes, crushed
3 1/2 cups chicken broth
1 cup sour cream
2 cups shredded monterey jack cheese
12 corn tortillas (6 inch)
In a large pan cook onion and green bell peppers in 2 tablespoons of butter until tender. Combine onion mixture with chicken and green chili peppers (don’t drain peppers); set aside.
Sauce:
In the same pan, melt 1/2 cube butter. Stir in the flour, coriander and crushed bouillon cubes. Stir in chicken broth all at once, cook and stir until thickened and bubbly. Remove from heat. Stir in sour cream and 1/2 cup of cheese. Stir 3/4 cup of this sauce into chicken mixture. Dip each tortilla into the remaining sauce to soften, fill each tortilla with about 1/4 cup of the chicken mixture. Roll up and arrange the enchiladas in a 13x9 baking dish. Pour remaining sauce on top and sprinkle with the rest of the cheese. Bake uncovered at 350° for about 25-30 minutes or until bubbly.
