1 c. chopped onion
1/2 c. chopped green pepper
2 tbsp. butter
2 c. chopped cooked chicken or turkey
1 (4 oz.) can green chili peppers, chopped (drained)
3 tbsp. butter
1/4 c. all-purpose flour
3/4 tsp. salt
1 tsp. chili powder
2 1/2 c. chicken broth
1 c. dairy sour cream
1 1/2 c. shredded Monterey Jack cheese (6 oz.)
1 lg. bag tortilla chips, crushed

In a large saucepan cook onion and green pepper in the 2 tablespoons butter until tender. Combine onion mixture in a bowl with chopped chicken and green chili peppers. Set aside.

For Sauce: In the same saucepan melt 3 tablespoons butter. Stir in flour, chili powder and salt. Stir in chicken broth all at once, cook and stir until thickened and bubbly. Cook and stir 1-2 minutes more. Remove from heat, stir in sour cream and 1/2 cup of the cheese. Add sauce to chicken mixture; mix well. Stir in tortilla chips. Put in a large casserole dish. Sprinkle with remaining cheese. Bake, uncovered in a 350 degree oven about 25 minutes or until bubbly. Optional for serving top with taco sauce and sour cream.