Start to finish: 45 minutes
1 cup onion, chopped
½ cup green bell pepper, chopped
5 tablespoons butter
3 cups baby spinach
2 cups chopped cooked chicken
1 4-ounce can chopped green chiles (or roasted anaheims/hatch chiles)
¼ cup all-purpose flour
1 teaspoon ground coriander seed
¾ teaspoon salt
2½ cups chicken broth
1 cup sour cream
1½ cups shredded Monterey jack cheese (or more)
12 6-inch tortillas
Heat oven to 350 degrees.
In large saucepan, cook onion and green pepper in 2 tablespoons butter until tender. Combine in a bowl with spinach, chopped chicken and green chiles. Set aside.
In the same saucepan, melt 3 tablespoons butter. Whisk in flour, coriander and salt. Stir in chicken broth. Cook and stir until thickened and bubbly. Remove from heat. Stir in sour cream and ½ cup of cheese.
Stir ½ cup of the sauce into the chicken mixture. Dip each tortilla into remaining hot sauce to soften and fill each with about ¼ cup of the chicken mixture and roll up.
Arrange rolls in a 13-by-9-inch baking dish and pour remaining sauce over. Sprinkle with remaining cheese and bake, uncovered, for about 25 minutes or until the top begins to brown.