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Title: Enchiladas De Pollo Y Queso (Chicken Enchilada Casserole) Categories: None Yield: 1 Servings 1 c Chopped onion 1/2 c Chopped green bell pepper 2 tb Butter or margarine 2 c Chopped cooked chicken or -turkey 1 cn (4-ounce) green chili -peppers, rinsed, seeded, -and chopped 3 tb Butter or margarine 1/4 c All-purpose flour 1 ts Ground coriander seed 3/4 ts Salt 2 1/2 c Chicken broth 1 c Dairy sour cream 1 1/2 c Shredded monterey jack -cheese (6 ounces) 12 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 1/2 cup of cheese. Stir 1/2 cup of the sauce into the shicken. Dip each tortilla into remaining hot sauce to soften; fill each with about 1/4 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 |