3 T  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 t  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.