Yield: 6 servings
|3 tablespoons||Butter or Margarine, melted|
|1 cup||Chopped onion|
|½ cup||Chopped green bell pepper|
|1 each||Clove garlic, minced|
|1½ cup||Cubed cooked chicken|
|2 cans||15 oz Ranch Style Beans|
|1 can||4 oz green chilies,chopped|
|1½ cup||Chicken broth|
|1 cup||Shredded Monterey Jack|
|12 eaches||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 ½ 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.