Enchiladas de pollo y queso (chicken enchilada casserole)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Chopped onion |
| ½ | cup | Chopped green bell pepper |
| 2 | tablespoons | Butter or margarine |
| 2 | cups | Chopped cooked chicken or turkey |
| 1 | can | (4-ounce) green chili peppers, rinsed, seeded, and chopped |
| 3 | tablespoons | Butter or margarine |
| ¼ | cup | All-purpose flour |
| 1 | teaspoon | Ground coriander seed |
| ¾ | teaspoon | Salt |
| 2½ | cup | Chicken broth |
| 1 | cup | Dairy sour cream |
| 1½ | cup | Shredded monterey jack cheese (6 ounces) |
| 12 | 6-inch tortillas | |
Directions
from Better Homes & Garden Mexican Cooking In large saucepan cook onion and green pepper in the 2 tablespoons butter or margarine till tender. Combine in a bowl with chopped chicken and green chili peppers; set aside.
In same saucepan melt the 3 tablespoons butter or margarine. Blend in flour, coriander, and salt. Stir in chicken broth all at once; cook and stir till thickened and bubbly. Remove from heat; stir in sour cream and ½ cup of cheese. Stir ½ cup of the sauce into the shicken. Dip each tortilla into remaining hot sauce to soften; fill each with about ¼ cup of the chicken mixture. Roll up. Arrange rolls in a 13x9x2-inch baking dish; pour remaining sauce over. Sprinkle with remaining cheese. Bake, uncovered, in 350 degree oven about 25 minutes or till bubbly. serves 6.
Posted to Bakery Shoppe Digest149 by Sandra Swinford <sswinfor@...> on Jul 7, 1997