| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Mexican | 1 | Servings | |
INGREDIENTS
| 1 | c | Chopped onion |
| 1/2 | c | Chopped green bell pepper |
| 2 | tb | Butter or margarine |
| 2 | c | Chopped cooked chicken or turkey |
| 1 | cn | (4-ounce) green chili peppers, rinsed, seeded, and chopped |
| 3 | tb | Butter or margarine |
| 1/4 | c | All-purpose flour |
| 1 | ts | Ground coriander seed |
| 3/4 | ts | Salt |
| 2 1/2 | c | Chicken broth |
| 1 | c | Dairy sour cream |
| 1 1/2 | c | Shredded monterey jack cheese (6 ounces) |
| 12 | 6-inch tortillas |
INSTRUCTIONS
from Better Homes & Garden Mexican Cooking In large saucepan cook onion and green pepper in the 2 tablespoons butter or margarine till tender. Combine in a bowl with chopped chicken and green chili peppers; set aside. In same saucepan melt the 3 tablespoons butter or margarine. Blend in flour, coriander, and salt. Stir in chicken broth all at once; cook and stir till thickened and bubbly. Remove from heat; stir in sour cream and 1/2 cup of cheese. Stir 1/2 cup of the sauce into the shicken. Dip each tortilla into remaining hot sauce to soften; fill each with about 1/4 cup of the chicken mixture. Roll up. Arrange rolls in a 13x9x2-inch baking dish; pour remaining sauce over. Sprinkle with remaining cheese. Bake, uncovered, in 350 degree oven about 25 minutes or till bubbly. serves 6. Posted to Bakery Shoppe Digest149 by Sandra Swinford <sswinfor@cecasun.utc.edu> on Jul 7, 1997
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