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Chicken Enchilada Casserole




Source of Recipe


Better Homes and Gardens (modified)


List of Ingredients





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


Recipe






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.

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