Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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

Preparation:

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.