Recipe - Chicken Enchilada Casserole

3 tablespoon Butter or margarine, melted
1 cup Chopped onion
One half cup Chopped green bell pepper
1 Clove garlic, minced
1 One half cup Cubed cooked chicken
2 cup 15 ounce ranch style beans
1 cup 4 ounce green chilies,chopped
2 teaspoon Flour
1 One half cup Chicken broth
1 cup Shredded monterey jack
12 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 One half 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 9by13by2inch
baking dish. Combine remaining sauce with leftover filling; pour over
rolls. Sprinkle with remaining cheese. Bake in 350degree oven for 30
minutes or until heated through.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini