3 tb Butter or margarine, melted 1 c Chopped onion
1/2 c Chopped green bell pepper 1 ea Clove garlic, minced
1 1/2 c Cubed cooked chicken 2 c 15 oz ranch style beans
1 c 4 oz green chilies,chopped 2 ts Flour
1 1/2 c Chicken broth 1 c Shredded monterey jack
12 ea 6 inch corn tortillas
Saute onion, pepper and garlic in 1 tablespoon butter. Combine onion
mixture with chicken, beans, and chilies; set aside. Over low heat,
combine flour and remaining butter; stir in chicken broth and 1/2 cup
cheese. Stirring constantly, continue cooking until sauce begins to thicken
and boil. Remove from heat. Dip each tortilla into hot sauce to soften;
fill each with 2 heaping tablespoons chicken mixture. Roll up. Arrange
rolls in 9-by-13-by-2-inch baking dish. Combine remaining sauce with
leftover filling; pour over rolls. Sprinkle with remaining cheese. Bake in
350-degree oven for 30 minutes or until heated through.
