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.

Feature story by Orlando Ramirez, Riverside (California)

Syndicate Report contributed to the story.

Pat Hanneman / Buster > McRecipe