1 cup chopped onion
1/2 cup chopped green pepper
8 tablespoons butter or margarine
2 cups shredded cooked chicken, turkey, or beef
1 4-ounce can green chili peppers, seeded and chopped (I use diced instead)
1 3-4 ounce can olives, sliced
1-4 cup all purpose flour
3/4 teaspoon salt
2-1/2 cups chicken broth
1 cup sour cream
1-1/2 cups shredded Monterey Jack cheese
6 12 -inch corn or flour tortillas
Cook onion and green pepper in 2 tablespoons butter or margarine. Add chili peppers, olives, and meat.
In same pan, melt remaining butter. Stir in flour and salt, then broth. Cook and stir till thickened and bubbly, then 1 to 2 minutes more. Remove from heat and add sour cream and 1/2 cup cheese.
Stir 1/2 cup sauce into chicken. Dip each tortilla into remaining sauce. Top each with chicken, roll up. Arrange rolls in 9 by 13 pan, pour remaining sauce over, sprinkle with cheese. Bake
at 7:50 PM on Apr. 1, 2013