1 c. chopped onion
1/2 c. chopped green pepper
2 tbsp. butter
2 c. cooked chicken or turkey
1 (4 oz.) can green chili peppers, chopped
3 tbsp. butter
1/4 c. flour
3/4 tsp. salt
2 1/2 c. chicken broth
1 c. sour cream
1 1/2 c. shredded Monterey Jack cheese
12 (6 inch) tortillas

In large pan, cook onion and green pepper in 2 tablespoons butter until tender. Combine in bowl with chicken and green chili peppers; set aside.

In same saucepan, melt 3 tablespoons butter. Blend flour and salt. Stir in chicken broth all at once; cook and stir until thickened and bubbly. Remove from heat, stir in sour cream and 1/2 cup cheese. Stir 1/2 cup sauce into chicken. Soften tortilla shells by warming in microwave and immediately fill with 1/4 cup chicken mixture. Roll up and arrange in baking dish; pour remaining sauce over. Sprinkle with cheese. Bake at 350 degrees about 25 minutes, uncovered.

NOTE: You may want to double the recipe for the sauce if you like lots of sauce.