Chicken Enchilada Casserole
|Chopped onion||1 Cup (16 tbs)|
|Chopped green bell pepper||1⁄2 Cup (8 tbs)|
|Chopped cooked chicken/Turkey||2 Cup (32 tbs)|
|Canned green chili peppers||4 Ounce, rinsed, seeded and chopped (1 Can)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Ground coriander seeds||1 Teaspoon|
|Chicken broth||2 1⁄2 Cup (40 tbs)|
|Dairy sour cream||1 Cup (16 tbs)|
|Shredded monterey jack cheese||6 Ounce (1 1/2 Cups)|
|6 inch tortillas||12|
In large saucepan cook onion and green pepper in the 2 tablespoons butter or margarine till tender.
Combine in a bowl with chopped chicken and green chili peppers; set aside.
In same saucepan melt the 3 tablespoons butter or margarine.
Blend in flour, coriander, and salt.
Stir in chicken broth all at once; cook and stir till thickened and bubbly.
Remove from heat; stir in sour cream and 1/2 cup of cheese.
Stir 1/2 cup of the sauce into the chicken.
Dip each tortilla into remaining hot sauce to soften; fill each with about 1/4 cup of the chicken mixture.
Arrange rolls in a 13x9x2-inch baking dish; pour remaining sauce over.
Sprinkle with remaining cheese.
Bake, uncovered, in 350° oven about 25 minutes or till bubbly.