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. Posted to Bakery Shoppe Digest149 by Sandra Swinford
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|Serving Size: 1 Serving (2218g)|
|Recipe Makes: 1|
|Calories from Fat: 2500 (63%)|
|Amt Per Serving||% DV|
|Total Fat 277.8g||370 %|
|Saturated Fat 111g||555 %|
|Monounsaturated Fat 98.8g|
|Polyunsanturated Fat 48.2g|
|Cholesterol 700.3mg||215 %|
|Sodium 4290.8mg||148 %|
|Potassium 2937.7mg||77 %|
|Total Carbohydrate 213.8g||63 %|
|Dietary Fiber 29.6g||118 %|
|Sugars, other 184.2g|
|Protein 160.5g||229 %|
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Calories per serving: 3942
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