Chicken Enchilada Casserole

3 T 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 t Flour

1 1/2 c Chicken broth

1 c Shredded monterey jack

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-degree oven for 30 minutes or until heated through.