RECETAS Y COCINA

Ingredients

• 1 cup chopped onion
• 1/2 cup green pepper
• 2 tbl butter or margarine
• 2 cups cooked chicken
• 1 4 oz can green chilli peppers
• 3 tbl butter
• 1/4 cup flour
• 1 tsp coriander
• 3/4 tsp salt
• 2 1/2 cups chicken broth
• 1 cup sour cream
• 1 1/2 cups Monterey Jack cheese
• 12 6 inch tortillas

Preparation

In a large sauce pan cook onions and green pepper in the butter until tender.

Combine the onion mixture in a bowl with the chopped chicken and green chilli peppers. Set aside.

For sauce, in the same saucepan melt 3 tbl butter. 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. Stir 1/2 cup of the sauce into the chicken mixture.

Dip each tortilla into remaining sauce to soften.

Fill each with 1/4 cup of the chicken mixture. Roll up.

Arrange rolls in a 9x13 pan. Pour remaining sauce over. Sprinkle with remaining cheese.

Bake uncovered in a 350F oven for 25 minutes or till bubbly.

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