In a large frying pan, place the vegetable oil and chicken pieces. Sauté until cooked; place chicken in a large mixing bowl.
Place frying pan back on stove and sauté onions in 1 Tbsp. butter until tender. Place the onions as well as the green chili peppers in the mixing bowl with the chicken.
Place frying pan back on stove. Melt 3 Tbsp. butter. Stir in flour and coriander. Stir in chicken broth. Cook while stirring until thick and bubbling, then stir for 1 – 2 minutes longer. Remove from heat. Stir in sour cream and 1/2 cup of the Monterey Jack cheese. In the large mixing bowl, stir 1/2 of this sauce into the chicken mixture.
Soften the corn tortillas in the microwave (approx. 10 seconds) so they are easy to roll. Fill each shell with about 1/4 cup of the chicken mixture. Roll it up then place it, solid side up into a 9x13-baking dish, laying each one side by side to fill the dish. Pour remaining sauce over all of the tortillas. Sprinkle remaining cheese over all of the tortillas.
Bake uncovered at 350 degrees F. for approx. 25 minutes or until bubbling.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.