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.
 
 
"Every moving thing that is alive shall be food for you; I give all to you, as I gave the green plant." (Genesis 9:3)