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Chicken Enchilada Casserole Recipe

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This recipe for Chicken Enchilada Casserole, by , is from The Heinrich Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Amy Heinrich


1 cup chopped onion
cup chopped green pepper
2 tablespoons butter or margarine
2 cups chopped cooked chicken
1 4-ounce can green chili peppers, rinsed, seeded and chopped

3 tablespoons butter or margarine
cup all-purpose flour
1 teaspoon ground coriander
2 cups chicken broth
1 cup dairy sour cream
1 cups shredded Monterey Jack cheese (6 ounces)
12 6-inch tortillas

Preheat oven 350

In a large saucepan cook onion and green pepper in the 2
tablespoons butter or margarine till tender. Combine onion
mixture in a bowl with chopped chicken and green chili peppers;
set aside.

For sauce, in the same saucepan melt 3 tablespoons butter
or margarine. Stir in flour, coriander, and salt. Stir in chicken
broth all at once; cook and stir till thickened and bubbly. Cook
and stir 1 to 2 minutes more. Remove from heat; stir in sour
cream and cup of the cheese. Stir cup of the sauce into
the chicken mixture. Dip each tortilla into remaining sauce to
soften; fill each with about cup of the chicken mixture. Roll
up. Arrange rolls in a 13x9x2-inch baking dish; pour remaining
sauce over. Sprinkle with remaining cheese. Bake, uncovered,
in a 350 oven about 25 minutes or till bubbly. Serves 6.

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