Chicken Enchilada Casserole Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
3 tbsp: Butter or margarine, melted
1 cup: Chopped onion,
1/2 cup: Chopped green bell pepper,
1 Clove: garlic, minced
1 1/2 cup: Cubed cooked chicken,
2 cup: 15 oz ranch style beans,
1 cup: 4 oz green chilies, chopped
2 tsp: Flour,
1 1/2 cup: Chicken broth,
1 cup: 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.
Source from luhu.jp
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.
Source from luhu.jp
Tags
Main dish