"Well worth the effort. Tastes like restaurant
fare." - Submitted by Rona.
Chicken Enchilada Casserole
1 cup chopped onion
1/2 cup chopped green pepper
2 cups chopped cooked chicken or turkey
1 (4-ounce) can mild green chili peppers, rinsed, seed and chopped*
3 tablespoons butter or margarine
1/4 cup all-purpose flour
1 teaspoon ground coriander seed
3/4 teaspoon salt
2 1/2 cups chicken broth
1 cup light sour cream
1 1/2 cups shredded Monterey Jack cheese (6 ounces)
12 (6-inch) corn tortillas
- In large saucepan, cook onion and green
pepper in the 2 tablespoons butter or margarine until tender.
Combine in a bowl with chopped chicken and green chili peppers;
set aside.
- In same saucepan, melt the 3 tablespoons
butter or margarine. Blend in flour, coriander, and salt. Stir
in chicken broth all at once; cook and stir until thickened and
bubbly. Remove from heat.
- Stir in sour cream and 1/2 cup of cheese.
Stir 1/2 cup of the sauce into the chicken.
- Dip each tortilla into the remaining hot
sauce to soften. Fill each with about 1/4 cup of the chicken
mixture. Roll up. Arrange rolls in a 13 x 9 x 2-inch baking dish.
- Pour remaining sauce over. Sprinkle with
remaining cheese. Bake uncovered, in 350*F (175*C) oven about
25 minutes or until bubbly.
*Cut down to 1/2 a can if you like your
food milder.
Makes 6 servings.
