Chicken Enchilada Casserole

1 c chopped onion
1/2 c chopped green bell pepper
2 T butter or margarine
2 c chopped cooked chicken or turkey
1 (4oz) can green chili peppers, rinsed, seeded and chopped
3 T butter
1/4 c flour
1 t ground coriander seed
3/4 t salt
2 1/2 c chicken broth
1 c sour cream
1 1/2 c shredded monterey jack cheese
12 (6 inch) tortillas

In lg saucepan cook onion and bell pepper in 2 T butter until tender, add salt. Combine in a bowl with chopped chicken and chili peppers; set aside.

In the same pan melt 3 T butter. Blend in flour, coriander and salt. Stir in chicken broth all at once; cook and stir till thickened and bubbly. Remove from heat; stir in sour cream and 1/2 c cheese. Stir 1/2 c of the sauce into the chicken. Dip each tortilla into remaining hot sauce to soften; fill each with about 1/4 c of the chicken mixture. Roll up. Arrange rolls in a 9"x13" pan; pour remaining sauce over. Sprinkle with remaining cheese. Bake uncovered in 350 degree oven about 25 minutes or until bubbly.
Serves 6.