1

In a large saucepan cook onion and green pepper in 2 tablespoons butter till tender. Combine onion mixture in a bowl with chopped chicken and green chili peppers. Set aside.

2

For sauce, in the same saucepan melt 3 tablespoons butter or margarine. Stir in flour, coriander, and salt. Stir in chicken broth all at once. Cook and stir till thickened and bubbly. Cook and stir 1 to 2 minutes more. Remove from heat. Stir in sour cream and 1/2 cup of the cheese into the chicken mixture. Stir 1/2 cup of the sauce into the chicken mixture. Dip each tortilla into remaining sauce to soften. Fill each with about 1/4 cup of the chicken mixture. Roll up. Arrange rolls in a 13x9x2" baking dish. Pour remaining sauce over. Sprinkle with remaining cheese. Bake, uncovered, in a 350° oven about 25 minutes or till bubbly. Serves 6.