Ingredients
- 6 corn tortillas
- 1 clove garlic
- 1 monterey jack (shredded)
- 15 oz ranch style beans
- 1 1/2 c cubed chicken (cooked)
- 1 1/2 c chicken broth
- 1 c onion (chopped)
- 1/2 c green bell pepper (chopped)
- 4 oz green chilies
- 3 t butter
- 2 t flour
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.