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Chicken enchilada casserole

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Ingredients/Components

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

How to make chicken enchilada casserole:

In a large saucepan, cook onion and green pepper in 2 tablespoons butter or margarine until tender. Combine onion mixture in a bowl with chicken and green chilies; set aside.

For sauce, in same saucepan, melt 3 tablespoons butter. Stir in flour, coriander and salt. Stir in 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 chicken mixture. Dip each flour tortilla in remaining sauce to soften; fill each with 1/4 cup of chicken mixture, then roll up. Arrange rolls in a 13 x 9 x 2-inch baking pan. Pour remaining sauce over. Sprinkle with remaining cheese. Bake, uncovered, in a 350° oven 25 minutes.

Recipe categories: Chicken, Main dish, Casseroles.

Rating:

4.1

Average rating: 4.1, total votes: 9

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