Chicken enchilada casserole
6 servings
Ingredients
| Quantity | 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 |
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 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.