Chicken Enchilada Casserole

From Grandma G.
This is the recipe your uncle W. always requested for his birthday meal.

1 C. chopped onion
1/2 C. chopped green bell pepper
2 T. butter
2 C. sauteed chicken breast, chopped
1-4oz. can green chili peppers, drained and chopped
3 T. butter
1/4 C. flour
1 tsp. cumin
3/4 tsp. salt
2 1/2 C. chicken broth
1 C. sour cream
1 1/2 C. shredded monterey Jack cheese
12-6" tortillas

In large saucepan, cook onion and green pepper in 2 T. butter until tender.
Combine in bowl with chicken and green chilies, set aside.
In same saucepan melt 3 T. butter. Blend in flour, cumin, and salt.
Stir in chicken broth. Cook and stir until thickened and bubbly. Remove from heat; stir in sour cream and 1/2 C. cheese until melted.
Stir 1/2 C. of sauce into chicken mixture.
Dip each tortilla into remaining sauce in saucepan to soften; fill each with 1/4 C. of chicken mixture. Roll up and arrange in 9 x 13 pan; pour remaining sauce over. Sprinkle with remaining cheese.
Bake uncovered @ 350* for 25 minutes, or until bubbly.

Serve with shredded lettuce, black olives, and salsa.

{LDM}