Saturday, March 19, 2011

Chicken Enchilada Casserole

I made this tonight for the hubs and his friend and they totally devoured it. Props to my mom for the delicious recipe!

Time Needed: 30 minutes
Level of difficulty: easy
Materials needed: 1 C. chopped onion, ½ chopped green pepper, 2 T. butter, 2 C. shredded cooked chicken, 1 4oz can chopped green chilies, 1 ½ C. shredded Monterey Jack cheese, 3 T. butter, ¼ C. flour,1 tsp. coriander pepper, salt to taste, 2 ½ C. chicken broth, 1 C. sour cream, 12-6” flour tortillas
Directions: In a large saucepan, cook onion and green pepper in 2 T. butter until tender. Combine with chicken and green chilies and set aside. For sauce, melt butter, stir in flour, salt, and pepper. Stir in broth and cook until thickened and bubbly. Remove from heat. Stir in sour cream and ½ c. cheese. Stir ½ c. sauce into chicken mixture. Fill tortillas with meat and arrange in 9 x 13 baking dish. Pour sauce over tortillas and sprinkle remainder of cheese. Bake uncovered for 25” at 350°.

1 comment:

  1. Found your recipe off of linky party Weekend wrapup. I'm now a follower.


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