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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
6-inch tortillas - 12 item
chopped cooked chicken - 2 c
shredded Monterey Jack cheese 6 oz
can green chili peppers, rinsed, seeded and chopped - 1 oz

How to make chicken enchilada casserole:

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

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 cheese. Stir 1/2 cup of the sauce into chicken mixture. Dip each tortilla into remaining sauce to soften. Fill each with 1/4 cup 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 for 25 minutes, or until bubbly. Serves 6.

Recipe categories: Chicken, Main dish, Casseroles.

Rating:

3.8

Average rating: 3.8, total votes: 4

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