Enchiladas De Pollo Y Queso (Chicken Enchilada Casserole)

Enchiladas De Pollo Y Queso (Chicken Enchilada Casserole) Ingredients

1 c Chopped onion	1 ts Ground coriander seed
1/2 c Chopped green bell pepper	3/4 ts Salt
2 tb Butter or margarine	2 1/2 c Chicken broth
2 c Chopped cooked chicken or	1 c Dairy sour cream
1 cn (4-ounce) green chili	1 1/2 c Shredded monterey jack
3 tb Butter or margarine	12 6-inch tortillas
1/4 c All-purpose flour

Instructions for Enchiladas De Pollo Y Queso (Chicken Enchilada Casserole)

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 on Jul 7, 1997

Main Ingredient: ChickenCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

All-Purpose Flour	Bell Pepper	Chicken	Chicken Broth
Coriander	Margarine	Onion	Salt
Sour cream	Tortilla

Chicken Chicken Broth Sour cream Cream Bell pepper Butter Onion Tortilla

for flavor and categorization

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