3 tb Butter or margarine, melted
1 c  Chopped onion
1/2 c  Chopped green bell pepper
1    Clove garlic, minced
1 1/2 c  Cubed cooked chicken
2 c  15 oz ranch style beans
1 c  4 oz green chilies,chopped
2 ts Flour
1 1/2 c  Chicken broth
1 c  Shredded monterey jack
12    6 inch corn tortillas

Saute onion, pepper and garlic in 1 tablespoon butter. Combine onion
mixture with chicken, beans, and chilies; set aside. Over low heat, combine
flour and remaining butter; stir in chicken broth and 1/2 cup cheese.
Stirring constantly, continue cooking until sauce begins to thicken and
boil. Remove from heat.
Dip each tortilla into hot sauce to soften; fill each with 2 heaping
tablespoons chicken mixture. Roll up. Arrange rolls in 9-by-13-by-2-inch
baking dish. Combine remaining sauce with leftover filling; pour over
rolls. Sprinkle with remaining cheese. Bake in 350-degree oven for 30
minutes or until heated through.