Chicken Enchiladas

• 1 c. chopped onion
• 1/2 c. chopped green pepper
• 2 c. cooked chicken in small pieces
• 1 (4 oz.) can chopped green chilies
• 5 Tbsp. butter or margarine
• 1/4 c. flour
• 1 tsp. ground cumin
• 3/4 tsp. salt
• 2 1/2 c. chicken broth
• 1 c. sour cream
• 1 1/2 c. shredded Jack or Cheddar
• 12 (6-inch) tortillas

1. In large pan cook onion and green pepper in 2 tablespoons margarine until tender.
2. Combine in a bowl with chicken and green chilies; set aside.
3. In same pan, melt 3 tablespoons margarine. Blend in flour, cumin and salt.
4. Stir in chicken broth at once. Cook and stir until thickened and bubbly.
5. Remove from heat, stir in sour cream and 1/2 cup of cheese.
6. Stir 1/2 cup sauce into chicken.
7. Dip each tortilla into sauce to soften, fill with 1/4 cup of chicken mix.
8. Roll up.
9. Arrange rolls in 13 x 9 x 2-inch pan. Pour remaining sauce over all.
10. Sprinkle remaining cheese.
11. Bake, uncovered, at 350u0b0 for 25 minutes.

onion, green pepper, chicken, green chilies, butter, flour, ground cumin, salt, chicken broth, sour cream, cheddar, tortillas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=398462 (may not work)