Chicken Enchilada Casserole

Ready in 1 hour
1 review(s) averaging 4. 100% would make again

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Try this Chicken Enchilada Casserole recipe, or contribute your own. "Corn" and "Main dishes" are two tags used to describe 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

Ingredients

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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

Servings  

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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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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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 5 years ago
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