Side Pannel
Chicken Enchilada Casserole
Chicken Enchilada Casserole
- Recipe Submitted by ADMIN on 09/26/2007
Category: Main Dish
Ingredients List
- 3 tb Butter or margarine, melted
- 1 c Chopped onion
- 1/2 c Chopped green bell pepper
- 1 Clove garlic, minced
- 1 1/2 c Cubed cooked chicken
- 2 c 15 oz ranch style beans
- 1 c 4 oz green chilies,chopped
- 2 ts Flour
- 1 1/2 c Chicken broth
- 1 c Shredded monterey jack
- 12 6 inch corn tortillas
Directions
Saute onion, pepper and garlic in 1 tablespoon butter. Combine onion
mixture with chicken, beans, and chilies; set aside. Over low heat, combine
flour and remaining butter; stir in chicken broth and 1/2 cup cheese.
Stirring constantly, continue cooking until sauce begins to thicken and
boil. Remove from heat.
Dip each tortilla into hot sauce to soften; fill each with 2 heaping
tablespoons chicken mixture. Roll up. Arrange rolls in 9-by-13-by-2-inch
baking dish. Combine remaining sauce with leftover filling; pour over
rolls. Sprinkle with remaining cheese. Bake in 350-degree oven for 30
minutes or until heated through.
mixture with chicken, beans, and chilies; set aside. Over low heat, combine
flour and remaining butter; stir in chicken broth and 1/2 cup cheese.
Stirring constantly, continue cooking until sauce begins to thicken and
boil. Remove from heat.
Dip each tortilla into hot sauce to soften; fill each with 2 heaping
tablespoons chicken mixture. Roll up. Arrange rolls in 9-by-13-by-2-inch
baking dish. Combine remaining sauce with leftover filling; pour over
rolls. Sprinkle with remaining cheese. Bake in 350-degree oven for 30
minutes or until heated through.
Tweet