"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Enchiladas de Pollo y Queso (Chicken Enchilada Casserole) Recipe

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This recipe for Enchiladas de Pollo y Queso (Chicken Enchilada Casserole), by , is from HACKETT FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Susan Hackett Daniel
Added: Tuesday, June 9, 2009


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

Preheat oven to 350. 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.

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