Chicken Enchilada Casserole

• 1 cup onion, diced
• 1/2 cup green pepper, diced
• 2 tablespoons butter or margarine
• 2 cups cooked chicken or cooked turkey
• 1 (4 ounce) can green chili peppers, chopped
• 3 tablespoons butter or margarine
• 1/4-1/2 cup flour (I use 1/2 cup)
• 1 teaspoon ground coriander
• 3/4 teaspoon salt
• 2 1/2 cups chicken broth
• 1 cup sour cream
• 1 1/2 cups monterey jack cheese
• 12 (8 inch)flour tortillas

1. In a large saucepan cook onion and green pepper in the 2 tablespoons of butter until tender.
2. Combine onion mixture in a bowl with chopped chicken and green chili peppers. Set aside.
3. In the same pan, melt 3 T butter. Stir in flour, coriander and salt. Stir in chicken broth all at once. Cook and stir till thickened and bubbly. Remove from heat.
4. Stir in sour cream and 1/2 cup of the cheese.
5. Stir 1/2 cup of the sauce into the chicken mixture.
6. Fill each tortilla with about 1/4 cup of the chicken mixture. Roll up and arrange in a 13x19x2 baking dish.
7. Pour remaining sauce over and sprinkle with remaining cheese.
8. Bake, uncovered in a 350 oven about 25 minutes or until bubbly.

onion, green pepper, butter, chicken, green chili peppers, butter, flour, ground coriander, salt, chicken broth, sour cream, cheese

Taken from www.epicurious.com/recipes/member/views/chicken-enchilada-casserole-50066929 (may not work)