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Enchiladas La Chona

1 Cup Onions, Chopped	1/2 Cup Green Bell Peppers, Chopped
2 Tablespoons Butter or Margarine	2 Cups Chicken or Turkey, Cooked and Chopped
1 - 4 Oz Can of Green Chili Peppers, Rinsed, Seeded, and Chopped	3 Tablespoons of Butter or Margarine
1/4 Cup Flour	1 Teaspoon Ground Coriander Seed
3/4 Teaspoon Salt	2 1/2 Cups Chicken Broth
1 Cup La Chona Crema Agria	1 1/2 Cups La Chona Quesadilla Cheese, Shredded
1 Package of Tortillas

In a large saucepan, cook onion and green pepper in the 2 tablespoons butter or margarine until tender. Combine in a bowl with chopped chicken and green chili peppers; set aside. Melt the 3 tablespoons butter or margarine. Blend in flour, coriander, and salt. Stir in chicken broth; cook and stir until thick and bubbly. Remove from heat; stir La Chona Crema Agria and 1/2 cup of the sauce into the chicken. Dip each tortilla into remaining hot sauce to soften; fill each with about 1/4 cup of the chicken mixture and roll up. Arrange rolls in a 13x9x2-inch baking dish; pour remaining sauce over. Sprinkle with remaining shredded cheese. Bake, uncovered, in 350 F oven, about 25 minutes, or until bubbly. Serves 6

Puebla Potatoes with Chorizo

12 Oz La Chona Oaxaca or Quesadilla Cheese, Shredded	4 Large Potatoes
12 Oz La Chona Chorizo	16 Oz La Chona Crema Agria

Cook the La Chona Chorizo. Slice the potatoes and boil until tender. Layer the bottom of a greased pan with the cooked potatoes slices, then a layer of La Chona Chorizo. For the third layer, sprinkle on the shredded cheese. Repeat the layers. Bake for 20 minutes at 375 F. Top each individual serving with a dollop of La Chona Crema Agria. Serves 4