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Chicken Enchilada Casserole
Author/Submitted by: Better Homes and Garden; modified
Servings: 6
Categories:
Casseroles
/
Cheese
/
Chicken
/
Main Dish
/
Mexican
Ingredients: 1
cup
chopped onion 1/2
cup
chopped green bell pepper 2
tablespoons
butter 2
cups
cooked chicken,
chopped
4
ounces
green chili pepper,
seeded and chopped
3
tablespoons
butter 1/4
cup
all-purpose flour 1
teaspoon
cumin 3/4
teaspoon
salt 1
can
chicken broth 1
can
enchilada sauce 1
cup
sour cream 1 1/2
cups
shredded monterey jack cheese 12
tortillas
Directions:
1.
In a large saucepan cook onion and green pepper in the 2 tablespoons of butter until tender. Combine onion mixture in a bowl with chopped chicken and green chili peppers; set aside.
2.
For sauce, in the same saucepan melt 3 tablespoons of butter. Stir in flour, cumin, and salt. Stir in chicken broth and enchilada sauce all at once; cook and stir until thickened and bubbly. Cook and stir for 1-2 minutes more. Remove from heat; stir in sour cream and 1/2 cup of cheese. Stir 1/2 cup of this sauce into chicken mixture. Dip each tortilla into remaining sauce to soften; fill each with about 1/4 cup of chicken. Roll up and arrange in a 13x9x2-inch baking dish; pour remaining sauce over. Sprinkle with remaining cheese. Bake covered in a 350-degree oven for about 25 minutes or until bubbly.
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