Enchiladas de pollo y queso (chicken enchilada casserole)

Yield: 1 Servings

Measure 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 \N 6-inch tortillas

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

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