"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Chicken Enchilada Casserole Recipe

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This recipe for Chicken Enchilada Casserole, by , is from The Kosciak/Swidergal Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Matt Swidergal Family
Added: Wednesday, August 12, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 0nion, chopped,
3 tbsp butter,
1 red bell pepper,
1/4 c flour,
1 fresh pasilla / poblona or Anaheim pepper, chopped,
1 tsp ground coriander seed,
2 tsp butter,
3/4 salt,
2 cups chopped cooked chicken or turkey( cook a whole chicken and save broth)
1 c sour cream,
2 1/2 c chicken broth,
1 1/2 cups shredded jack cheese or queso fresco ( 6 oz ),
12 tortillas.

Directions:
Directions:
In large sauce pan cook onion and peppers in the butter until tender. Combine in a bowl with chopped chicken and set aside. In same sauce pan melt 3 Tbsp butter. Blend in flour, coriander and salt. Stir in broth all at once. Cook and srir until thick and bubbly. Remove from heat, stir in sour cream and 1/2 c of the cheese. Stir 1/2 c of the sauce into the chicken mixture. Dip each tortilla into remaining hot sauce to soften, fill each tortilla with about 1/4 c of the chicken mixture, roll up, arrange rolls in a 13 x 9 x 2 baking dish, pour remaining sauce over. Sprinkle with remaining cheese, the paprika, and oregano for colors of the Mexican flag. Bake uncovered in 350 oven for 25 minutes.

Personal Notes:
Personal Notes:
Lynn / Linda Rutherford

 

 

 

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