"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Enchiladas de Pollo y Queso (Chicken Enchilada Casserole) Recipe

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This recipe for Enchiladas de Pollo y Queso (Chicken Enchilada Casserole), by , is from HACKETT FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Hackett Daniel
Added: Tuesday, June 9, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 c. chopped onion
1/2 c. chopped green bell pepper
2 T butter or margarine
2 cups chopped cooked chicken
1 4-oz. can green chili peppers, chopped
3 T. butter or margarine
1/4 c. all purpose flour
1 t. gr. coriander
3/4 t. salt
2-1/2 c. chicken broth
1 c. dairy sour cream
1-1/2 c. shredded Monterrey jack cheese
12 6-in. flour tortillas

Directions:
Directions:
Preheat oven to 350. In large saucepan, cook onion and green pepper in the two T butter til tender. Combine in a bowl with chopped chicken and green chilies. Set aside.
In the same saucepan, melt the 3 T. butter. Blend in flour, coriander, and salt. Stir in chicken broth all at once; cook and stir til thickened and bubbly. Remove from heat; sir in sour cream and 1/2 c. cheese. Stir 1/2 cup of sauce into chicken. Dip each tortilla into remaining hot sauce to soften. Fill each with 1/4 c. chicken mixture. Roll up. Arrange rolls in a 13"x9"x2" baking dish. Pour remaining sauce over. Sprinkle with remaining cheese. Bake, uncovered for 25 minutes until bubbly.

Number Of Servings:
Number Of Servings:
6

 

 

 

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