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Chicken enchilada casserole

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Ingredients/Components

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
chopped cooked chicken or turkey - 2 c
shredded Monterey Jack cheese 6 oz
can green chili peppers, rinsed, seeded and chopped - 1 oz

How to make chicken enchilada casserole:

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-inch baking dish. Pour remaining sauce over. Sprinkle with remaining cheese. Bake uncovered at 350° for 25 minutes.

Recipe categories: Chicken, Main dish, Casseroles.

Rating:

Average rating: 4, total votes: 7

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