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onion green pepper butter chicken green chili peppers butter all-purpose ground coriander salt chicken broth sour cream shredded Monterey Jack tortillas
Viewed: 49 - Published at: 6 years agoIngredients
- 1 c. chopped onion
- 1/2 c. chopped green pepper
- 2 Tbsp. butter or margarine
- 2 c. chopped cooked chicken
- 1 (4 oz.) can green chili peppers, rinsed, seeded and chopped
- 3 Tbsp. butter or margarine
- 1/4 c. all-purpose flour
- 1 tsp. ground coriander
- 3/4 tsp. salt
- 2 1/2 c. chicken broth
- 1 c. dairy sour cream
- 1 1/2 c. shredded Monterey Jack
- 12 (6-inch) tortillas
Method
- In a large saucepan, cook onion and green pepper in 2 tablespoons butter or margarine until tender.
- Combine onion mixture in a bowl with chopped chicken and green chili peppers; set aside.
- 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 until 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.
- Stir 1/2 cup of sauce into the chicken mixture.
- Dip each tortilla into remaining sauce to soften; fill each with about 1/4 cup of chicken mixture. Roll up.
- Arrange rolls in 13 x 9 x 2-inch baking dish; pour remaining sauce over.
- Sprinkle with remaining cheese.
- Bake, uncovered, in a 350° oven about 25 minutes or until bubbly.
