Ingredients

3 Tbsp. butter or margarine, melted
1/2 C. chopped green bell pepper
1-1/2 C. cubed cooked chicken
1 C. (4 oz.) green chilies, chopped
1-1/2 C. chicken broth
12 (6-inch) corn tortillas
1 C. chopped onion
1 clove garlic, minced
2 C. (15 oz.) ranch style beans
2 tsp. flour
1 C. shredded Monterey jack

Cooking Instructions

Saute onion, pepper and garlic in 1 Tbls. 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 C. 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 Tbls. chicken mixture. Roll up. Arrange rolls in 9x13x2-inch baking dish. Combine remaining sauce with leftover filling; pour over rolls. Sprinkle with remaining cheese. Bake in 350 oven for 30 minutes or until heated through.
 
 
"For the law of the Spirit of life in Christ Jesus has set you free from the law of sin and of death." (Romans 8:2)