Chicken Enchilada Casserole
Try this Chicken Enchilada Casserole recipe, or contribute your own. "Corn" and "Main dishes" are two of the tags cooks chose for Chicken Enchilada Casserole."Kind of messy to make, but an excellent recipe...originally from a Bakersfield newspaper column that featured the product Ranch-Style Beans.
I would substitute i can of chopped green chiles instead of the green pepper." - smiller50010
Yield: 6 Ready in 1 hours
favorite of 5 people 0 people want to try
Verified by stevemur
Chicken Enchilada Casserole Preparation
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 1/2 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.
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