"The belly rules the mind."--Spanish Proverb

Enchilada Casserole Recipe

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This recipe for Enchilada Casserole, by , is from A Little Bit of Home, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Saturday, August 16, 2008


3 T. Butter
1/4 cup all-purpose flour
1 cup milk
1/2 cup reduced sodium chicken broth
2 cups chopped cooked chicken
1/4 cup chopped red pepper
1 4 oz. can chopped green chiles
2 T. dried taco seasoning mix
8 oz. cheddar cheese, shredded
6 6 inch corn tortillas halved
1/3 cup chopped cilantro
Sour cream, salsa, sliced olives, shredded lettuce

Heat oven to 375. Spray casserole dish with nonstick spray. Melt butter and add flour. Add milk and chicken broth. Bring mixture to boil then add chicken, red pepper, chiles, taco seasoning and continue cooking until thickened. Spread 3/4 cup chicken mixture on bottom, arrange 4 tortillas over sauce. Spread 3/4 cup chicken mixture over the top, and then 4 tortillas halves, 3/4 cup chicken mixture and then 2/3 cup cheese. Bake 20-25 minutes.




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