Recipe By : Elizabeth Powell
Serving Size : 6 Preparation Time :1:00
Categories : Casseroles Mexican
Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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.
