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Chicken Enchilada Casserole

Mexican.Chef's picture
Ingredients
  Chopped onion 1 Cup (16 tbs)
  Chopped green bell pepper 1⁄2 Cup (8 tbs)
  Butter/Margarine 2 Tablespoon
  Chopped cooked chicken/Turkey 2 Cup (32 tbs)
  Canned green chili peppers 4 Ounce, rinsed, seeded and chopped (1 Can)
  Butter/Margarine 3 Tablespoon
  All purpose flour 1⁄4 Cup (4 tbs)
  Ground coriander seeds 1 Teaspoon
  Salt 3⁄4 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
Directions

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.
Roll up.
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken

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