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Chicken Enchilada Casserole Recipe

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This recipe for Chicken Enchilada Casserole, by , is from The Foods We Love to Eat, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Renata Chalmers
Added: Tuesday, February 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  

1 cup onion, chopped
cup green pepper, chopped
2 Tbls butter
2 cups chicken, cooked, chopped or shredded
1 4oz can green chilies, diced, seeded
3 Tbls butter
cup all purpose flour
1 teaspoon ground coriander
teaspoon salt ( I add latter, due to the varied saltiness of cheese, sour cream and broth)
2 cups chicken broth
1 cup sour cream
1 cups Monterey Jack cheese, shredded
8-10 tortillas, soft taco size (8 in )

Directions:
Directions:
In a large saucepan cook onion and green pepper in the 2 Tbls butter till tender. Combine onion mixture in a bowl with chicken and green chili peppers. Set aside. For sauce , in the same saucepan, melt 3 Tbls butter. Stir in flour, coriander, and salt ( can be left out here and added after sour cream and cheese.) Stir in chicken broth all at once. Cook and stir until thick and bubbly. Cook and stir 1 2 minutes more. Remove from heat: stir in sour cream and cup cheese. Stir cup of the sauce into the chicken mixture. Dip each tortilla into the remaining sauce to soften; fill each with about to 1/3 cup of the mixture. Roll up. Arrange rolls seam side down in a baking dish. Pour remaining sauce over. Sprinkle with remaining cheese. Bake uncovered, in a 350 oven for about 25 minutes or till heated through. Serves ~ 6 people.
Recipe originally called for 12 6-in tortillas. Since this size is only available in corn, I use the next size up. This changes the amount from c inside each roll to ~ 1/3c. Also it changes the amount of final rolls. The pan size will vary depending on whether you split out the recipe or cook altogether.

 

 

 

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