Chicken Enchilada Casserole

Ingredients

• 3 tablespoons butter or margarine, melted
• 1 cup onion, Chopped
• 1/2 cup green bell pepper, Chopped
• 1 clove garlic, minced
• 1 1/2 cups chicken, cubed, cooked
• 2 cups ranch style beans
• 1 cup green chilies, chopped
• 2 teaspoons flour
• 1 1/2 cups chicken broth
• 1 cup monterey jack cheese, Shredded
• 12 corn tortillas (6 inch)

Directions

1. 1

   Preheat oven to 350*. Saute onion, pepper and garlic in 1 tablespoon butter.

2. 2

   Combine onion mixture with chicken, beans, and chilies; set aside.

3. 3

   Over low heat, combine flour and remaining butter; stir in chicken broth and 1/2 cup cheese.

4. 4

   Stirring constantly, continue cooking until sauce begins to thicken and boil.

5. 5

   Remove from heat.

6. 6

   Dip each tortilla into hot sauce to soften; fill each with 2 heaping tablespoons chicken mixture.

7. 7

   Roll up.

8. 8

   Arrange rolls in 9-by-13-by-2-inch baking dish.

9. 9

   Combine remaining sauce with leftover filling; pour over rolls.

10. 10

    Sprinkle with remaining cheese.

11. 11

    Bake for 30 minutes or until heated through.