- 6
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Ingredients
- Sauce:
- 1 C chopped onions
- 1/2 C chopped green pepper
- 2 T butter
- 2 C cooked chicken (boiled with 2 cloves garlic)
- 1- 4 oz can green chili pepper-seeded and chopped
- 3 T butter
- 1/4 C flour
- 1 T ground corriander seed
- 3/4 t salt
- 2 1/2 C chicken broth (1 can and water)
- 1 C sour cream
- 1 1/2 C shredded monterrey jack cheese (6 oz)
- 12 tortillas (I use flour)
Preparation
Step 1
In large saucepan cook onion and green pepper in 2 T butter until tender. Combine in a bowl with chopped chicken and green chili peppers. Set aside.
In same saucepan melt the 3 T butter. Blend in flour, corriander seed and salt. Stir in the chicken broth; cook and stir with wire whisk until thick and bubbly. Remove from heat; stir in sour cream and 1/2 C cheese.
Stir 1/2 C of the sauce into the chicken mixture. Dip each tortilla into remaining hot sauce to soften and lightly coat. Fill each with about 1/4 C chicken. Roll up. Arrange rolls in 13" x 9" x 2" baking dish. Pour remaining sauce over. Sprinkle with remaining cheese.
Bake uncovered in 350 degree oven about 25 minutes or until bubbly.