Chicken enchilada casserole

Chicken enchilada casserole



  • butter or margarine - 2 Tbsp
  • salt - 3/4 tsp
  • dairy sour cream - 1 c
  • all-purpose flour - 1/4 c
  • chopped onion - 1 c
  • chicken broth
  • chopped green pepper - 1/2 c
  • ground coriander - 1 tsp
  • shredded Monterey Jack cheese 6 oz
  • can green chili peppers, rinsed, seeded and chopped - 1 oz
  • chopped, cooked chicken or turkey or ground turkey - 2 c
  • 6-inch tortillas corn - 12 item

How to make chicken enchilada casserole:

Preheat oven to 350°. In a large saucepan, cook onion and green pepper in the 2 tablespoons butter or margarine until tender. Combine onion mixture in a bowl with chopped chicken and green chili peppers; set aside.

For sauce, in the same saucepan, melt 3 tablespoons butter or margarine. Stir in flour, coriander and salt. Stir in chicken broth all at once; cook and stir until thickened and bubbly. Cook and stir 1 to 2 minutes more. Remove from heat; stir in sour cream and 1/2 cup of the cheese. Stir 1/2 cup of the sauce into the chicken mixture. Dip each tortilla into remaining sauce to soften. Fill each with about 1/4 cup of the chicken mixture. Roll up.

Arrange rolls in a 13 x 9 x 2-inch baking dish. Pour remaining sauce over. Sprinkle with remaining cheese. Bake, uncovered, in a 350° oven about 25 minutes or until bubbly. Serves 6.

Recipe categories: Chicken, Main dish, Casseroles.

Chicken enchilada casserole
Average rating: 3.5 of 5, total votes: 4
Cook. Time: PT0M
Total Time: PT0M

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Related ingredients:
sour cream, salt, lemon juice, garlic powder, chopped onion, onion soup mix, can cream of chicken soup, apricot preserves
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