Melt 2 tablespoons butter and cook onions and green pepper in it until softened. Remove to a bowl. Stir chopped chicken and green chilies into onion-pepper mixture. Melt remaining 3 tablespoons of butter. Blend in flour and seasonings. Whisk in chicken broth. Cook, stirring, until sauce boils. Remove from heat; stir in sour cream and 1/2 cup cheese. Stir 1/2 cup sauce into chicken mixture. Add enchilada sauce and evaporated milk to remaining sauce and bring to simmer.
Dip each tortilla in remaining hot sauce to soften (or simply warm them over stove) and spoon chicken mixture into center of each tortilla. Roll up and arrange on 13"x9"x2" pan; repeat with all tortillas. Pour remaining sauce over tortillas. Sprinkle with remaining cheese. Bake uncovered at 350 for about 25 minutes.
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|Serving Size: 1 Serving (822g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 382 (55%)|
|Amt Per Serving||% DV|
|Total Fat 42.4g||57 %|
|Saturated Fat 23.4g||117 %|
|Monounsaturated Fat 12.6g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 135.3mg||42 %|
|Sodium 1322.8mg||46 %|
|Potassium 882.1mg||23 %|
|Total Carbohydrate 38.9g||11 %|
|Dietary Fiber 7g||28 %|
|Sugars, other 31.9g|
|Protein 40.8g||58 %|
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Calories per serving: 695
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