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In a large saucepan, cook onion and green pepper in the 2 tablespoons butter until tender. Combine in
a bowl with the chopped chicken and green chili peppers. Set aside. In the same saucepan, melt the 3 tablespoons
butter, blend in flour and salt. Stir in the chicken broth all at once, cook and stir until thickened
and bubbly. Remove from heat, stir in 1/2 cup of the grated cheese, then add the sour cream. Scoop out
1/2 cup of the sauce and add it to the chicken mixture.
Take each tortilla in turn, and dip it into the hot sauce (this softens the tortilla so it does not break),
then fill with 1/4 cup of the chicken mixture. Roll up. Arrange rolls in a 9X13" baking dish, pour
remaining sauce over the rolls. Sprinkle the remainder of the shredded cheese on top. Bake, uncovered,
at 350F for about 25 minutes or until bubbly.
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