Chicken Enchiladas

Directions

1. 1
   In large pan cook onion and green pepper in 2 tablespoons margarine until tender.
2. 2
   Combine in a bowl with chicken and green chilies; set aside.
3. 3
   In same pan, melt 3 tablespoons margarine. Blend in flour, cumin and salt.
4. 4
   Stir in chicken broth at once. Cook and stir until thickened and bubbly.
5. 5
   Remove from heat, stir in sour cream and 1/2 cup of cheese.
6. 6
   Stir 1/2 cup sauce into chicken.
7. 7
   Dip each tortilla into sauce to soften, fill with 1/4 cup of chicken mix.
8. 8
   Roll up.
9. 9
   Arrange rolls in 13 x 9 x 2-inch pan. Pour remaining sauce over all.
10. 10
    Sprinkle remaining cheese.
11. 11
    Bake, uncovered, at 350° for 25 minutes.