Chicken Enchilada Casserole

Ingredients

• Servings: 6
• 3 tablespoons butter or 3 tablespoons 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 chili, chopped
• 2 teaspoons flour
• 1 1/2 cups chicken broth
• 1 cup monterey jack cheese, shredded
• 12 corn tortillas (6 inch)

Recipe

• 1 preheat oven to 350*. saute onion, pepper and garlic in 1 tablespoon butter.
• 2 combine onion mixture with chicken, beans, and chilies; set aside.
• 3 over low heat, combine flour and remaining butter; stir in chicken broth and 1/2 cup cheese.
• 4 stirring constantly, continue cooking until sauce begins to thicken and boil.
• 5 remove from heat.
• 6 dip each tortilla into hot sauce to soften; fill each with 2 heaping tablespoons chicken mixture.
• 7 roll up.
• 8 arrange rolls in 9-by-13-by-2-inch baking dish.
• 9 combine remaining sauce with leftover filling; pour over rolls.
• 10 sprinkle with remaining cheese.
• 11 bake for 30 minutes or until heated through.