Chicken Enchiladas

Ingredients

• 5 tablespoons butter divided
• 0.8 cup chicken broth 
• 1 leaves toppings: cilantro tomato fresh shredded chopped
• 12 oz colby-jack cheese blend shredded divided
• 2 cups meat from a rotisserie chicken cooked chopped
• 2 tablespoons flour all-purpose
• 8 8-inch taco-size flour tortillas soft ()
• 12 oz chiles diced green divided canned
• 0.5 cup milk 
• 1 medium onion chopped
• 1 medium size bell pepper red chopped

Equipment

• frying pan
• sauce pan
• oven
• whisk
• baking pan

Directions

1. Preheat oven to 35
2. Melt 2 Tbsp. butter in a large skillet over medium heat; add onion and bell pepper, and saut 5 minutes or until tender.
3. Stir together onion mixture, chicken, 1 can diced green chiles, and 2 cups shredded cheese. Spoon a heaping 1/3 cupful chicken mixture on 1 end of each tortilla, and roll up. Arrange enchiladas, seam sides down, in a lightly greased 13- x 9-inch baking dish.
4. Bake at 350 for 10 minutes.
5. Meanwhile, melt remaining 3 Tbsp. butter in a heavy saucepan over low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in chicken broth and milk; cook over medium heat, whisking constantly, 3 to 4 minutes or until thickened and bubbly.
6. Remove from heat, and stir in remaining 2 cans green chiles.
7. Remove enchiladas from oven.
8. Pour green chile mixture over enchiladas.
9. Sprinkle with remaining 1 cup cheese.
10. Bake at 350 for 20 to 25 minutes or until bubbly.
11. Serve with desired toppings.