Ready in 1h
Try this Chicken Enchilada Casserole recipe, or contribute your own.
"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."
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.