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Chicken Enchilada Casserole

Ingredients

  • 1 c. chopped onions
  • 1/2 c. chopped green pepper
  • 2 T. butter
  • 2 c. cooked chicken, chopped
  • 1-4 oz. can green chili peppers, rinsed, seeded, chopped
  • 3 T. butter
  • 1/4 c. flour
  • 1 t. ground corriander seed
  • pinch salt
  • 2 1/2 c. chicken broth
  • 1 c. sour cream
  • 1 1/2 c. shredded monterey jack cheese (6 oz.)
  • 12 torillas

Instructions

  1. 350 degree oven.

  2. In large sauce pan cook onion and green pepper in 2 T. butter until tender.

  3. Combine onion mixture with chicken and chili peppers and set aside.

Sauce:

  1. In same sauce pan, melt 3 T butter.

  2. Stir in flour, corriander, salt

  3. Stir in chicken broth all at once.

  4. Cook and stir until thickened and bubbly. + 2 more minutes

  5. Remove from heat and stir in sour cream and ½ cup cheese.

  1. Stir ½ cup sauce into chicken mixture.

  2. Dip each tortilla in remaining sauce to soften.

  3. Fill each tortilla with about ¼ cup chicken mixture. Roll up. Arrange in a baking dish.

  4. Pour remaining sauce over top and sprinkle with remaining cheese.

  5. Bake 20-25 minutes uncovered until bubbly.

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