Chicken Enchiladas

1 c. onions, chopped
1/2 c. green peppers, chopped
2 T. margarine
3 more T. margarine
1/4 c. flour
3/4 t. salt
2 1/2 c. chicken broth
2 c. cooked chicken, shredded
1 c. sour cream
1 1/2 c. monterey-jack cheese, shredded
8 flour tortillas

In a saucepan saute onions, peppers, and 2 T. margarine.  Once sauted add 3 T. margarine, flour, and salt.  Stir in chicken broth, cook until it thickens.  Remove from heat, add chicken, sour cream, and cheese.  Stir together.  Fill tortillas and place in pan.  Pour remaining sauce over top of the filled tortillas and add extra cheese.  Bake at 350 degrees for 25 minutes, uncovered.

10/01/11  4-easy and fairly good.  I think I prefer last conference's recipe in the binder.
Good Earth Gourmet
Sharlyn Abbott