Enchiladas de Pollo y Queso  

Servings: 6

Preparation Time: 1 hours

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 power

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  

Melt two tablespoons butter and cook onions and green pepper in it until softened. Remove to a bowl. Stir chopped chicken and green chili's 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.