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Chicken Enchilada Casserole Recipe

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This recipe for Chicken Enchilada Casserole is from The Kosciak/Swidergal Family Cookbook Project, 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 0nion, chopped,
3 tbsp butter,
1 red bell pepper,
1/4 c flour,
1 fresh pasilla / poblona or Anaheim pepper, chopped,
1 tsp ground coriander seed,
2 tsp butter,
3/4 salt,
2 cups chopped cooked chicken or turkey( cook a whole chicken and save broth)
1 c sour cream,
2 1/2 c chicken broth,
1 1/2 cups shredded jack cheese or queso fresco ( 6 oz ),
12 tortillas.
Directions:
Directions:
In large sauce pan cook onion and peppers in the butter until tender. Combine in a bowl with chopped chicken and set aside. In same sauce pan melt 3 Tbsp butter. Blend in flour, coriander and salt. Stir in broth all at once. Cook and srir until thick and bubbly. Remove from heat, stir in sour cream and 1/2 c of the cheese. Stir 1/2 c of the sauce into the chicken mixture. Dip each tortilla into remaining hot sauce to soften, fill each tortilla with about 1/4 c of the chicken mixture, roll up, arrange rolls in a 13 x 9 x 2 baking dish, pour remaining sauce over. Sprinkle with remaining cheese, the paprika, and oregano for colors of the Mexican flag. Bake uncovered in 350º oven for 25 minutes.
Personal Notes:
Personal Notes:
Lynn / Linda Rutherford

 

 

 

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