Chicken Enchilada - cooking recipe

Ingredients

1 c. chopped onion
1/2 c. chopped green pepper
2 Tbsp. butter or oleo
2 c. chopped, cooked chicken
1 (4 oz.) can green chilies, rinsed, seeded and chopped
3 Tbsp. oleo
1/4 c. flour
3/4 tsp. salt
2 1/2 c. chicken broth
1 c. sour cream
1 1/2 c. shredded Monterey Jack cheese (6 oz.)
12 (6 inch) tortillas

Preparation

In large saucepan, cook onion and green pepper in 2 tablespoons oleo until tender. Combine in bowl with chicken and chilies; set aside. In same pan, melt 3 tablespoons oleo. Blend in flour and salt. Stir in broth; cook and stir until thick and bubbly. Remove from heat. Stir in sour cream and 1/2 cup cheese. Stir half mixture into chicken.
Dip each tortilla into remaining sauce; fill with 1/4 cup chicken, then roll up. Place in 13 x 9 x 2-inch baking dish. Pour remaining sauce over top. Sprinkle with remaining cheese. Bake, uncovered, at 350\u00b0 for 25 minutes.