Chicken Enchilada Casserole

1 review, 4 star(s). 100% would make again

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1/2 c green bell pepper; Chopped
1 1/2 c chicken; Cubed, cooked
2 c ranch style beans; (15 oz)
2 ts Flour
3 tb Butter; or margarine, melted
1 Garlic; minced
1 c monterey jack; Shredded
12 6-inch corn tortillas
1 c green chilies; (4 oz), chopped
1 1/2 c Chicken broth
1 c Onions; chopped

Original recipe makes 6



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.

Verified by stevemur
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Calories Per Serving: 461 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Comment or review

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 7y ago

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