Chicken Enchilada Casserole

3 Tbsp butter or margarine, melted
1 cup shredded Monterey Jack
1 1/2 cup chicken broth
2 tsp. flour
1 can 4 oz. green chilies,chopped
2 can 15 oz. Ranch Style Beans
1 1/2 cup cubed cooked chicken
1 clove garlic, minced
1/2 cup chopped green bell pepper
1 cup chopped onion
12 6-inch corn tortillas

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 F oven for 30
minutes or until heated through.

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