Schatzie's Chicken Enchiladas

This is probably the oldest recipe in my repertoire, and I made this quite a lot in college for my friends. Creamy and delicious!

1 cup chopped onion 
1/2 cup chopped red pepper 1 jalapeno, seeded and chopped
2 Tablespoons butter or margarine 
2 cups chopped cooked chicken or turkey 
3 Tablespoons butter or margarine 
1/4 cup all-purpose flour 
1 teaspoon ground coriander 
3/4teaspoon salt 
2 1/2 cups chicken broth 
1 cup dairy sour cream 
1 1/2 cups shredded Monterey Jack cheese (6 ounces) 
12 6-inch tortillas 

OVEN 350 F 

In a large saucepan cook onion and peppers in the 2 tablespoons butter or margarine till tender. Combine onion mixture in a bowl with chopped chicken and green chili peppers; set aside. 

For sauce, in the same saucepan melt 3 tablespoons butter or margarine. Stir in flour, coriander, and salt. Stir in chicken broth all at once; cook and stir till thickened and bubble. Cook and stir 1 to 2 minutes more. Remove from heat, stir in sour cream and 1/2 cup of the cheese. Stir 1/2 cup of the sauce into the chicken mixture. Dip each tortilla into remaining 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 a 350^F oven about 25 minutes or till bubble. Serves 6.