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"Cooking is like love. It should be entered into with abandon or not at all."--Harriet van Horne

CHICKEN ENCHILADA CASSEROLE Recipe

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This recipe for CHICKEN ENCHILADA CASSEROLE is from Recipes from the EIDNESS-NABERHOOD, 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-lb. chicken, cubed(boneless, skinless)
1 cup green pepper, diced
5 T. butter
1-4 oz. can diced green chili peppers
¼ cup flour
¼ tsp. ground coriander
¾ tsp. salt
2½ cups chicken broth
1½ cups(6 oz.) Pepper Jack cheese, shredded
1 cup sour cream
10 small corn tortillas
1 tsp. Paprika for garnish, optional
Directions:
Directions:
In 12 inch skillet, melt 2 T. butter, add diced chicken and green pepper, saute on medium heat until chicken is cooked. Add green chilies, mix together and set aside in medium bowl. In same skillet, on medium heat, melt 3 T. butter, add flour, whisk until smooth. Add salt, coriander and chicken broth. Cook until bubbly. Turn off heat and add sour cream and cheese. Stir until smooth and creamy. Set aside. In 3 quart casserole dish sprayed with cooking spray, cover bottom of dish with 1 cup sauce. Place 4 tortillas over sauce. Spread ½ chicken mixture over tortillas. Pour ⅔ cup sauce over chicken mixture. Cover with 4 tortillas. Cover with remaining chicken mixture and ⅔ cup sauce. Cover with 2 tortillas and rest of sauce. Sprinkle top with paprika. Bake uncovered at 350° for 1 hour or until bubbly. Serves 8.
Personal Notes:
Personal Notes:
“...praise the Lord for his great love and
for his wonderful deeds...” Psalm 107:8
Vicky was my best friend for 22 years. She was a true southern cook, but this casserole is one of the best.

 

 

 

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