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Chicken enchilada casserole

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Ingredients/Components

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

How to make chicken enchilada casserole:

In large saucepan, cook onion and green pepper in the 2 tablespoons butter. Combine onion mix in a bowl with chicken and chilies. Set aside.

For sauce, in same saucepan, melt 3 tablespoons butter. 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 chicken mix. Dip each tortilla into sauce to soften. Fill each with about 1/4 cup of chicken mix. Roll up; place in 13 x 9-inch dish and pour remaining sauce over. Sprinkle with remaining cheese. Bake uncovered in a 350° oven for about 25 minutes or until bubbly. Serves 6.

Recipe categories: Chicken, Main dish, Casseroles.

Rating:

3.5

Average rating: 3.5, total votes: 8

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