---------- Recipe via Meal-Master (tm) v8.01
       Title: Chicken Enchilada Casserole
  Categories: Poultry, Casseroles, Mexican
       Yield: 6 servings
       3 tb Butter or margarine, melted         1 c  Chopped onion
     1/2 c  Chopped green bell pepper           1 ea 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 ea 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-degree oven for 30 minutes or until heated through.