Chicken Enchiladas

• 5 tablespoons butter, divided
• 1 medium onion, chopped
• 1 medium-size red bell pepper, chopped
• 2 cups chopped cooked chicken
• 3 (4-oz.) cans diced green chiles, divided
• 3 cups (12 oz.) shredded colby-Jack cheese blend, divided
• 8 (8-inch) soft taco-size flour tortillas
• 2 tablespoons all-purpose flour
• 3/4 cup chicken broth
• 1/2 cup milk
• Toppings: fresh cilantro leaves, chopped tomato, shredded lettuce

1. Preheat oven to 350u0b0. Melt 2 Tbsp. butter in a large skillet over medium heat; add onion and bell pepper, and saute 5 minutes or until tender.
2. Stir together onion mixture, chicken, 1 can diced green chiles, and 2 cups shredded cheese. Spoon a heaping 1/3 cupful chicken mixture on 1 end of each tortilla, and roll up. Arrange enchiladas, seam sides down, in a lightly greased 13- x 9-inch baking dish.
3. Bake at 350u0b0 for 10 minutes.
4. Meanwhile, melt remaining 3 Tbsp. butter in a heavy saucepan over low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in chicken broth and milk; cook over medium heat, whisking constantly, 3 to 4 minutes or until thickened and bubbly. Remove from heat, and stir in remaining 2 cans green chiles.
5. Remove enchiladas from oven. Pour green chile mixture over enchiladas. Sprinkle with remaining 1 cup cheese.
6. Bake at 350u0b0 for 20 to 25 minutes or until bubbly. Serve with desired toppings.

butter, onion, red bell pepper, chicken, green chiles, colbyjack cheese blend, flour tortillas, flour, chicken broth, milk, cilantro

Taken from www.myrecipes.com/recipe/chicken-enchiladas-1 (may not work)