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Chicken Enchiladas

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5 tablespoons butter, divided

1 medium onion, chopped

1 medium-size red bell pepper, chopped

2 cups chopped cooked chicken

3 (4-oz.) cans diced green chiles, divided

3 cups (12 oz.) shredded colby-Jack cheese blend, divided

8 (8-inch) soft taco-size flour tortillas

2 tablespoons all-purpose flour

3/4 cup chicken broth

1/2 cup milk

Toppings: fresh cilantro leaves, chopped tomato, shredded lettuce

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