Chicken Encilada Casserole

1 C chopped onion
1 C chopped green pepper
2 T margarine
2 large cans white chicken
1- 4oz can chopped chilies
3 Tbl margarine
1/4 C flour
1/2 tsp salt
2 1/2 C reduced sodium chicken broth
1 C sour cream
1 1/2 C monterey Jack cheese, shredded
10-12 small flour tortillas

Saute green pepper, onion, and 2 T margarine until tender. Mix green pepper/onion mixture with chicken and green chilies in a small bowl. Using same pan, melt together 3 T margarine and salt. Mix in flour to form paste. Add chicken broth all at once; stir until smooth and bring to a boil. Boil 1-2 minutes more. remove from heat and cool slightly. While sauce is cooling, wrap or roll approximately 1/4 C of chicken mixture into each tortilla. Hold together with a toothpick. Place in a glass baking dish. Stir 1 c sour cream and 1/2 C Monterey Jack Cheese into sauce. Pour over tortillas and top with remaining cheese. Bake at 350 for 25 minutes or until bubbles.