5         tbsp. butter
1         C chopped onions
1/2      C large bell peppers -- chopped
2         C cooked chicken -- chopped
4         oz. green chili peppers -- chopped
1/4      C all-purpose flour
1         tbsp. chili powder
1/2      tsp. coriander seed -- ground
1/2      tsp. cumin seed -- ground
2 1/2   C chicken broth
1         C sour cream
1 1/2   C monterrey jack cheese -- shredded
12       tortillas (corn) 6 in.

Melt two tablespoons of butter and cook onions and green peppers 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,
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.