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Chicken Enchilada Casserole Recipe

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This recipe for Chicken Enchilada Casserole is from From the Kitchen of Pat Wolf, 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. Onion, chopped
2 tbsp. Butter
2 c. cooked Chicken or Turkey, chopped
1 (4 oz.) can Green Chiles, diced
3 tbsp. Butter
¼ c. All-Purpose Flour
1 tsp. Ground Coriander
¾ tsp. Salt
2½ c. Chicken Broth
1 c. Dairy Sour Cream
1½ c. (6 oz.) Monterey Jack Cheese, shredded
12 6-inch Flour Tortillas
Directions:
Directions:
In a large sauce pan, cook onion in 2 tbsp. butter until tender. Combine onion mixture in a bowl with chopped chicken and green chili peppers, set aside.

Sauce: In the same sauce pan, melt 3 tbsp. butter, stir in flour, coriander and salt. Stir in chicken broth all at once; cook and stir till thickened. Remove from heat, stir in sour cream and ½ c. of the cheese. Stir ½ c. of the sauce into the chicken mixture. (Continued on next page.)

Spread each tortilla with a spoonful of sauce on the tortilla then add about ¼ c. of the chicken mixture and roll up. Arrange rolls in a 9x13" baking dish; pour remaining sauce over Enchiladas. Sprinkle with remaining cheese. Bake uncovered, in a 350º oven for 25-30 minutes or until bubbly.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
If you want more chicken mixture in the tortillas, put in 1/3 c. but you won't get 12 tortillas, maybe only 9.

 

 

 

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