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Chicken Enchilada Casserole Recipe

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

John/Gloria Wenstad
Added: Friday, October 12, 2007


1 c chopped onion
1/2 c chopped green pepper
2 T butter
2 c chopped cooked chicken
1 4-oz can chopped green chilies
3 T butter
1/4 c flour
3/4 tsp salt
2 1/2 c chicken broth
1 c sour cream
1 1/2 c shredded Monterey Jack cheese
12 6 inch tortillas

Cook onion,green pepper in 2 T butter, when tender
combine with chopped chicken and green chilies.
For sauce: Melt 3 T butter, stir in flour, salt, add chicken broth, sttirring until thickened and bubbly. Cook and stir 1-2 minutes more. Remove from heat, stir in sour cream and 1/2 c cheese. Stir
1/2 c sauce into chicken mixture. Dip each tortilla into remaining sauce to soften. Fill each with about 1/4 c chicken mixture. Roll up and arrange rolls in 13 x 9 baking dish. Pour remaining sauce over all. Sprinkle with remaining cheese and bake
in 350 25 minutes or until bubbly.

Number Of Servings:
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