Chicken Enchilada Casserole Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 cup chopped onion 1 tsp ground coriander
½ cup chopped green pepper ¾ tsp salt
1 tbsp margarine 12 (6-inch) flour tortillas
2 cups cooked chicken, chopped 1 ½ cup shredded Monterrey jack
1 (4-oz) can green chiles, chopped and drained
1 cup sour cream
3 tsp. Margarine 2 ½ cups chicken broth
¼ cup flour
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Directions: |
Directions:Cook onion and green pepper in 2 tbsp margarine until tender. Combine onion mixture in a bowl with chopped chicken and green chiles. Set aside.
In saucepan or skillet, melt 3 tbsp margarine, stir in flour, coriander and salt. Stir in all of the chicken broth. Cook and stir until thick and bubbly. Remove from heat and stir in sour cream and ½ cup cheese.
Pour ½ cup sauce into chicken mixture. Dip each of the tortillas into remaining sauce and fill with ¼ cup chicken mixture. Roll up enchiladas and place in a 13 x 9 inch baking pan which has been sprayed with Pam. Pour remaining sauce over top and sprinkle with remaining cheese. Bake uncovered in 350° oven for about 25 minutes or until bubbly. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:1 hour |
Personal
Notes: |
Personal
Notes: This recipe was given to me by Donna Ebeling, a golfing and bunco friend in Atascocita.
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