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Chicken Enchilada Casserole

Author/Submitted by: Better Homes and Garden; modified
Servings: 6
Categories: Casseroles / Cheese / Chicken / Main Dish / Mexican

1  cup  chopped onion
1/2  cup  chopped green bell pepper
2  tablespoons  butter
2  cups  cooked chicken, chopped
4  ounces  green chili pepper, seeded and chopped
3  tablespoons  butter
1/4  cup  all-purpose flour
1  teaspoon  cumin
3/4  teaspoon  salt
1  can  chicken broth
1  can  enchilada sauce
1  cup  sour cream
1 1/2  cups  shredded monterey jack cheese
12    tortillas

1. In a large saucepan cook onion and green pepper in the 2 tablespoons of butter until tender. Combine onion mixture in a bowl with chopped chicken and green chili peppers; set aside.

2. For sauce, in the same saucepan melt 3 tablespoons of butter. Stir in flour, cumin, and salt. Stir in chicken broth and enchilada sauce all at once; cook and stir until thickened and bubbly. Cook and stir for 1-2 minutes more. Remove from heat; stir in sour cream and 1/2 cup of cheese. Stir 1/2 cup of this sauce into chicken mixture. Dip each tortilla into remaining sauce to soften; fill each with about 1/4 cup of chicken. Roll up and arrange in a 13x9x2-inch baking dish; pour remaining sauce over. Sprinkle with remaining cheese. Bake covered in a 350-degree oven for about 25 minutes or until bubbly.

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