Chicken enchilada casserole

Yield: 6 servings

Measure Ingredient
3 tablespoons Butter or Margarine, melted
1 cup Chopped onion
½ cup Chopped green bell pepper
1 each Clove garlic, minced
1½ cup Cubed cooked chicken
2 cans 15 oz Ranch Style Beans
1 can 4 oz green chilies,chopped
2 teaspoons Flour
1½ cup Chicken broth
1 cup Shredded Monterey Jack
12 eaches 6 inch corn tortillas

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 ½ 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.

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