Chicken Enchilada Casserole - 12832

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I've served this one several times and it is always a hit. I do tend to go a tiny bit heavy on the cheese. I use a two cup bag of shredded cheese.

Preparation time: 20 min
Cooking time: 25 min

Difficulty: Easy - for beginners
Serves: 6


1 cup onion, diced
1/2 cup green pepper, diced
2 tablespoons butter or margarine
2 cups cooked chicken or cooked turkey
1 (4 ounce) can green chili peppers, chopped
3 tablespoons butter or margarine
1/4-1/2 cup flour (I use 1/2 cup)
1 teaspoon ground coriander
3/4 teaspoon salt
2 1/2 cups chicken broth
1 cup sour cream
1 1/2 cups monterey jack cheese
12 (8 inch) flour tortillas


1 In a large saucepan cook onion and green pepper in the 2 tablespoons of butter until tender.
2 Combine onion mixture in a bowl with chopped precooked chicken and green chili peppers.
3 Set aside.
4 For sauce, in the same pan melt 3 tablespoons butter.
5 Stir in flour, coriander and salt.
6 Stir in chicken broth all at once.
7 Cook and stir till thickened and bubbly.
8 Remove from heat.
9 Stir in sour cream and 1/2 cup of the cheese.
10 Stir 1/2 cup of the sauce into the chicken mixture.
11 Fill each tortilla with about 1/4 cup of the chicken mixture.
12 Roll up and arrange in a 13x19x2 baking dish. (I use a slightly larger disposable casserole or roasting pan)
13 Pour remaining sauce over and sprinkle with remaining cheese.
14 Bake, uncovered in a 350 oven about 25 minutes or until bubbly.

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