Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    skinless boneless chicken breast halves
     3/4  cup           salsa hot or mild
   2      tablespoons   olive oil
   2      tablespoons   lime juice
   2      tablespoons   tequila
   2      cloves        garlic -- minced
   3      slices        red onion -- 1/4-inch thick
   1      large         green bell pepper -- halved
   2      tablespoons   vegetable oil
   5      tablespoons   butter -- divided
   4      ounces        green chilies -- chopped
     1/4  cup           flour
   1      tablespoon    chili powder
     1/2  teaspoon      coriander
     1/2  teaspoon      cumin
   2 1/2  cups          chicken broth
   1      cup           sour cream
   1 1/2  cups          shredded monterey jack cheese -- divided
   8      6 inch        flour tortillas

Preparation:

In a large food-storage bag, place chicken, salsa, olive oil, lime juice, tequila, garlic, onion slices and pepper halves. Marinate in refrigerator at least 2 hours, turning every 30 minutes. Remove chicken from marinade. Heat vegetable oil in a skillet; brown chicken. Remove from heat, let cool, then chop into small cubes. Remove onion slices and pepper halves from marinade, reserving marinade. Chop onion and pepper. Melt 2 tablespoons of the butter; saute onion and green pepper until softened. Place in a bowl; stir in chopped chicken and green chilies. Set aside. Melt remaining 3 tablespoons of the butter in pan; blend in flour, chili powder, coriander and cumin. Whisk in chicken broth. Cook, stirring, until sauce boils. Remove from heat; stir in sour cream and the 1/2 cup of cheese. Stir 1/2 cup sauce into chicken mixture. Preheat oven to 350 degrees. Place reserved marinade in skillet; bring to a boil. Dip each tortilla into marinade to soften slightly. Spoon chicken mixture down center of each tortilla. Roll up tortillas and arrange in a 9-by-13-by-2-inch pan. Drizzle remaining cheese sauce and boiled marinade over tortillas. Sprinkle with remaining 1 cup cheese. Bake, uncovered, about 25 minutes or until hot. 8 servings.