CHICKEN ENCHILADA CASSEROLE

CHICKEN ENCHILADA CASSEROLE image

Yield 6 servings

Number Of Ingredients 13

Ingredients

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

Steps:

In a large saucepan cook onion and green pepper in the 2 Tbsp butter or margarine until tender. Combine onion mixture in a bowl with chopped chicken and green chili peppers; set aside. For sauce, in the same saucepan melt 3 Tbsp 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 the cheese. Stir 1/2 cup of the sauce into the chicken mixture. Dip each tortilla into remaining 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 a 350 oven about 25 minutes or until bubbly.

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