Chicken Enchilada Casserole Recipe
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 This recipe for Chicken Enchilada Casserole, by Renata Chalmers, 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.
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Contributor: |
Contributor: Renata Chalmers
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Category: |
Category: |
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Ingredients: |
Ingredients:
1 cup onion, chopped
½ cup green pepper, chopped
2 Tbls butter
2 cups chicken, cooked, chopped or shredded
1 4oz can green chilies, diced, seeded
3 Tbls butter
¼ cup all purpose flour
1 teaspoon ground coriander
¾ teaspoon salt ( I add latter, due to the varied saltiness of cheese, sour cream and broth)
2 ½ cups chicken broth
1 cup sour cream
1 ½ cups Monterey Jack cheese, shredded
8-10 tortillas, soft taco size (8 in )
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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 ½ cup cheese. Stir ½ cup of the sauce into the chicken mixture. Dip each tortilla into the remaining sauce to soften; fill each with about ¼ 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 ¼c 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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