The kids were little when I started making this recipe. Everyone liked it and it reminded them of cream of chicken soup. I may have this story wrong though because I don’t recall ever making cream of chicken soup. Maybe it’s how they thought cream of chicken soup should taste. That must be it!
250 ml (1 c) chopped onion
125 ml (1/2 c) chopped green bell pepper
30 ml (2 tbsp) butter
500 ml (2 c) chopped cooked chicken
125 ml (1/2 c) canned green chili peppers, drained and chopped
45 ml (3 tbsp) butter
50 ml (1/4 c) flour
5 ml (1 tsp) ground coriander seed
3 ml (3/4 tsp) salt
625 ml (2 ½ c) chicken broth
250 ml (1 c) sour cream
375 ml (1 ½ c) shredded monterey jack cheese
12 tortilla shells
In large saucepan cook onion and green pepper in the 30 ml (2 tbsp) butter till tender. Combine in a bowl with chopped chicken and green chili peppers.
In same saucepan melt the 45 ml (3 tbsp) 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 125 ml (1/2 c) of cheese. Stir 125 ml (1/2 c) of the sauce into the chicken. Dip each tortilla into remaining hot sauce to soften, fill each with about 50 ml (1/4 c) 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 F oven about 25 minutes or till bubbly.