Category: Casserole

5 tbsp Butter

1 cup Chopped onions

1/2 cup Large bell peppers --

Chopped

2 cup Cooked chicken -- chopped

4 oz Green chili peppers --

Chopped

1/4 cup All-purpose flour

1 tbsp Chili powder

1/2 tsp Coriander seed -- ground

1/2 tsp Cumin seed -- ground

2 1/2 cup Chicken broth

1 cup Sour cream

1 1/2 cup Monterey jack cheese --

Shredded

12 6-inch

Tortillas

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.



Recipe By : Elizabeth Powell



From: El Charro Cafe Favorite Recipes



File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip