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Chicken Enchilada Casserole (White)

1 cup chopped onion
1/2 cup chopped green/red bell pepper
2 tablespoons butter/margerine
2 cups chopped, cooked chicken (or turkey)
4 oz can green chiles, seeded, and chopped or 1 roasted green pepper, chopped
3 tablespoons butter or margerine
1/4 cup all purpose flour
1 teaspoon ground coriander seed
3/4 teaspoon salt
2 1/2 cups chicken broth
1 cup sour cream
1 1/2 cups shredded Monterey Jack cheese, (with or w/o jalapenos)
12 6-inch corn tortillas

In a large saucepan, cook onion and green pepper in the 2 tablespoons
butter until tender. Combine in a bowl with the chopped chicken
and green chili peppers. Set aside.

In the same saucepan, melt the 3 tablespoons butter, blend in flour,
coriander, and salt. Stir in the chicken broth all at once; cook
and stir until thickened and bubbly. Remove from heat; stir in
1/2 cup of the grated cheese, then add the sour cream. Scoop out
1/2 cup of the sauce and add it to the chicken mixture.

Take each tortilla in turn, and dip it into the hot sauce (this
softens the tortilla so it does not break), then fill with 1/4 cup
of the chicken mixture. Roll up. Arrange rolls in a 9X13" baking
dish; pour remaining sauce over the rolls. Sprinkle the remainder
of the shredded cheese on top. Bake, uncovered, at 350*F for about
25min or until bubbly. Serves 4-6 .

Note: This recipie adapts very well to low & non-fat substitutions
for the sour cream & cheese, and the butter can be reduced or
eliminated altogether.)

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