Meal Solutions

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Ingredients:

• 4 tbsp Hy-Vee butter, divided
• 1 c. chopped onion
• 4 Hatch chile peppers, seeded and chopped
• 2 c. chopped cooked chicken breast
• 1/4 c. Hy-Vee flour
• 1/2 tsp freshly ground Hy-Vee pepper
• 2 1/2 c. Hy-Vee reduced-sodium chicken broth
• 1 c. Hy-Vee sour cream
• 1 1/2 c. shredded Hatch chile cheese, divided
• 12 Hy-Vee (6-inch) flour tortillas
• Hy-Vee salsa, optional

All you do

1. To make filling, melt 1 tablespoon butter in a large skillet over medium heat. Sauté onions and peppers until tender, about 10 minutes. Stir in chicken. Transfer to a bowl and set aside.
2. To make sauce, melt remaining 3 tablespoons butter in same skillet over medium heat. Whisk in flour and pepper and cook, whisking constantly, for 1 minute. Whisk in chicken broth. Cook and stir until thickened and bubbly. Remove from heat. Stir in sour cream and 1/2 cup cheese.
3. Stir 1/2 cup sauce into filling.
4. Quickly dip each tortilla in remaining sauce. Fill each tortilla with about 1/4 cup of filling. Roll up and arrange in a 9-by-13-inch baking dish. Pour remaining sauce on top and sprinkle with remaining 1 cup cheese.
5. Bake uncovered at 350 degrees for 25 minutes or until bubbly. Serve with salsa, if desired.