| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Main dish | 6 | Servings | |
INGREDIENTS
| 3 | tb | Butter or margarine, melted |
| 1 | c | Chopped onion |
| 1/2 | c | Chopped green bell pepper |
| 1 | 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 | ts | Flour |
| 1 1/2 | c | Chicken broth |
| 1 | c | Shredded monterey jack |
| 12 | 6 inch corn tortillas |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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