Chicken Enchiladas - cooking recipe

Ingredients

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

Preparation

In large pan cook onion and green pepper in 2 tablespoons margarine until tender.
Combine in a bowl with chicken and green chilies; set aside.
In same pan, melt 3 tablespoons margarine. Blend in flour, cumin and salt.
Stir in chicken broth at once. Cook and stir until thickened and bubbly.
Remove from heat, stir in sour cream and 1/2 cup of cheese.
Stir 1/2 cup sauce into chicken.
Dip each tortilla into sauce to soften, fill with 1/4 cup of chicken mix.
Roll up.
Arrange rolls in 13 x 9 x 2-inch pan. Pour remaining sauce over all.
Sprinkle remaining cheese.
Bake, uncovered, at 350\u00b0 for 25 minutes.