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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Enchiladas de Pollo y Queso (Chicken Enchilada Casserole) Recipe

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This recipe for Enchiladas de Pollo y Queso (Chicken Enchilada Casserole) is from HACKETT FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


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 350º. 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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