MAKE SAUCE:

3 tbsp. butter
1/2 c. flour
1/2 tsp. salt
2 1/2 c. chicken broth

Melt butter, stir in flour and salt. Gradually add broth and cook until thick. Remove from heat and add:

1 c. sour cream
1 c. shredded Monterey Jack cheese

Saute:

1 c. chopped onion
1/2 c. chopped green pepper
2 tbsp. butter

Add to sauteed onion and pepper:

3 c. cooked chicken
4 oz. green chili peppers

Stir sauce into vegetable/chicken mix.

Layer soft tortilla shells in casserole. Spread half mixture onto shells. Repeat layer of shells and layer of mixture. Bake 45 minutes at 350.

Sprinkle with cheese and bake another 5 minutes. Let stand 10 minutes before cutting. Serve with salsa sauce for topping.

(Or you can put mixture in each shell and roll them up to put into casserole.)