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.
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|Serving Size: 1 Serving (330g)|
|Recipe Makes: 6|
|Calories from Fat: 202 (44%)|
|Amt Per Serving||% DV|
|Total Fat 22.4g||30 %|
|Saturated Fat 10g||50 %|
|Monounsaturated Fat 7.1g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 74mg||23 %|
|Sodium 949.1mg||33 %|
|Potassium 707.8mg||19 %|
|Total Carbohydrate 43.4g||13 %|
|Dietary Fiber 7.5g||30 %|
|Sugars, other 35.9g|
|Protein 23.1g||33 %|
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Calories per serving: 461
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