Ingredients
6 tablespoons butter1 large onion, chopped1/4 cup chopped green pepper1/2 cup all-purpose flour3 cups chicken broth1 can (10 ounces) diced tomatoes and green chiles, undrained1 teaspoon ground cumin1 teaspoon chili powder1/2 teaspoon garlic powder1/2 teaspoon salt2 tablespoons chopped jalapeno pepper, optional1 can (15 ounces) chili with beans1 package (8 ounces) cream cheese, cubed8 cups cubed cooked chicken24 flour tortillas (6 inches), warmed6 cups shredded Colby-Monterey Jack cheeseSalsa, optional
Preparation
Preheat oven to 350°. In a Dutch oven, heat butter over medium-high heat. Add onion and pepper; cook and stir until tender. Stir in flour until blended; gradually stir in broth. Bring to a boil; cook and stir 2 minutes. Reduce heat; stir in tomatoes, seasonings and, if desired, jalapeno. Cook 5 minutes. Add chili and cream cheese; stir until cream cheese is melted. Stir in chicken.
Spoon about 1/2 cup filling across center of each tortilla; sprinkle each with 1/4 cup Colby-Monterey Jack cheese. Fold bottom and sides over filling and roll up. Place in 2 greased 13x9-in. baking dishes.
Bake, covered, 35-40 minutes or until heated through. If desired, serve with salsa.
