(4-ounce) green chili peppers, rinsed, seeded, and chopped
3 Esslöffel
butter or margarine
1/4 Tasse
all-purpose flour
1 Teelöffel
coriander seed ground
3/4 Teelöffel
salt
2 1/2 Tasse
chicken broth
1 Tasse
dairy sour cream
1 1/2 Tasse
Shredded monterey jack cheese (6 ounces)
12
6-inch tortillas
die Zubereitung:
from Better Homes & Garden Mexican Cooking
In large saucepan cook onion and green pepper in the 2 tablespoons butter or margarine till tender. Combine in a bowl with chopped chicken and green chili peppers; set aside.
In same saucepan melt the 3 tablespoons butter or margarine. 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 cup of cheese. Stir 1/2 cup of the sauce into the shicken. Dip each tortilla into remaining hot sauce to soften; fill each with about 1/4 cup of the chicken mixture. Roll up. Arrange rolls in a 13x9x2-inch baking dish; pour remaining sauce over. Sprinkle with remaining cheese. Bake, uncovered, in 350 degree oven about 25 minutes or till bubbly. Serves 6.
