Chicken Enchilada Casserole

Ingredients

14 gr butter
120 gr onion
65 gr green bell pepper
1 clove garlic
210 gr cubed chicken
475 gr ranch style beans
65 gr green chilies
5 gr flour
350 ml chicken broth
1 monterey jack
6 corn tortillas

Instructions

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 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 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.