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CHICKEN ENCHILADA CASSEROLE

Category:    Main dishes
Yield:6 servings
 
      3 tb Butter or Margarine, melted         1 cn 4 oz green chilies,chopped
      1 c  Chopped onion                       2 ts Flour
    1/2 c  Chopped green bell pepper       1 1/2 c  Chicken broth
      1 ea Clove garlic, minced                1 c  Shredded Monterey Jack
  1 1/2 c  Cubed cooked chicken               12 ea 6 inch corn tortillas
      2 cn 15 oz Ranch Style Beans        
 
    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.
 

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