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.