“Well worththe effort. Tastes like restaurant fare.” – Submitted byRona.
Recipe: Chicken EnchiladaCasserole
1 cup chopped onion
In large saucepan, cook onion and greenpepper 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 tablespoonsbutter or margarine. Blend in flour, coriander, and salt. Stirin chicken broth all at once; cook and stir until thickened andbubbly. 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 hotsauce to soften. Fill each with about 1/4 cup of the chickenmixture. Roll up. Arrange rolls in a 13 x 9 x 2-inch baking dish.
Pour remaining sauce over. Sprinkle withremaining cheese. Bake uncovered, in 350°F (175°C) ovenabout 25 minutes or until bubbly.
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
*Cut down to 1/2 a can if you like yourfood milder.
Makes 6 servings.
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