Chicken Enchilada Casserole

Directions

Sauté 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 ½ 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℉ (180℃) oven for 30 minutes or until heated through.