Finally the Right Recipe!

   5 tablespoons   butter, divided      1  medium onion, chopped    1  medium-size red bell pepper, chopped    2 cups   chopped cooked chicken       3  (4-oz.) cans diced green chiles, divided (I didn't add and it was still excellent)    3 cups   (12 oz.) shredded colby-Jack cheese blend, divided (I used 4 cheese Mexican blend cheese and it was excellent)    8  (8-inch) soft taco-size flour tortillas      2 tablespoons   all-purpose flour    3/4 cup   chicken broth    1/2 cup   milk    Toppings: fresh cilantro leaves, chopped tomato, shredded lettuce   Preparation    1. Preheat oven to 350°. Melt 2 Tbsp. butter in a large skillet over medium heat; add onion and bell pepper, and sauté 5      minutes or until tender.    2. 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-

Makes 6 servings Ingredients 3 cups   chopped cooked chicken   1  (10 3/4-oz.) can cream of chicken soup, undiluted 1 (10 3/4-oz.) can cream of mushroom soup, undiluted 1  (16-oz.) container sour cream   3 teaspoons   poppy seeds 62  round buttery crackers, crushed   1/2 cup   butter, melted Preparation Cook Time:   40 Minutes  Prep Time:   10 Minutes  1. Combine first 4 ingredients. Spoon mixture into lightly greased 11- x 7-inch baking dish. 2. Stir together cracker crumbs and melted butter; sprinkle evenly over casserole. 3. Bake at 350° for 35 to 40 minutes or until hot and bubbly. I used Ritz Crackers personally, but any yummy buttery cracker will do! Serve over white rice!