Chicken Enchiladas

While cheffing at a Northwestern Frat house for a while, I learned to make many things, IN QUANTITY. One of the dishes were cheese enchiladas. But the boys also had steaks and salmon and baked chicken. All in one sitting. It was an interesting Summer gig. I liked it but the enchiladas, kinda left me thinking do they really like these ? It didn't look appetizing.
Lo and behold, I came across a recipe for chicken enchiladas. Made it elsewhere and  everyone really liked it. It has a fresher taste to it. I hope you'll give it a try!
5 T butter. divided
1 medium onion, chopped
1 medium sized bell pepper, chopped
2 c cooked chicken
3 ( 4 oz.) can diced green chiles, divided
3 c shredded colby-Jack cheese blend, divided
8 ( 8 inch) flour tortillas
2 T flour
3/4 c chicken broth
1/2 c milk
Toppings: cilantro,chopped tomato, shredded lettuce

Directions:
Preheat oven to 350 degrees. Melt 2 T butter in a large skillet over medium heat; add onion and bell pepper, and saute 5 minutes or until tender.
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 baking dish.
Bake at 350 for 10 minutes.
Meanwhile, melt remaining 3 T 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 until thickened and bubbly. Remove from heat and stir in remaining 2 cans green chiles.
Remove enchiladas from oven. Pour green chile mixture over enchiladas. Sprinkle with remaining 1 cup cheese. Bake at 350 for 20 - 25 minutes bubbly. Serve with toppings.