Chicken Enchilada Casserole
Author/Submitted by: Better Homes and Garden; modified
chopped green bell pepper
green chili pepper,
seeded and chopped
shredded monterey jack cheese
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.
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.