Chicken Enchilada Casserole

---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Chicken Enchilada Casserole
 Categories: Main dish, Meats
      Yield: 6 servings
 
      3 T  Butter or margarine, melted         1 c  Chopped onion
    1/2 c  Chopped green bell pepper           1 ea Clove garlic, minced
  1 1/2 c  Cubed cooked chicken                2 c  15 oz ranch style beans
      1 c  4 oz green chilies,chopped          2 t  Flour
  1 1/2 c  Chicken broth                       1 c  Shredded monterey jack
     12 ea 6 inch corn tortillas          
 
    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.