Enchiladas De Pollo Y Queso (Chicken Enchilada Casserole)

1 review, 5 star(s). 100% would make again

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1/2 c green bell pepper; Chopped
2 tb Butter or margarine
1 4-oz cn green chili
12 6-in diameter tortillas
1/4 c All-purpose flour
1 ts coriander seed, ground
3 tb Butter or margarine
2 1/2 c Chicken broth
1 c Onions; chopped
3/4 ts Salt
1 c Sour Cream
2 c chicken; Chopped, cooked
1 1/2 c monterey jack; Shredded

Original recipe makes 1



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

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Have made this recipe for 30 years. Better than any restaurant...in 30 yrs! Guests will ask for your recipe. Be ready. Fun to make for novice & experienced cooks. Better Homes & Gardens 1977 Mexican Cookbook
weddingmom2000 2y ago

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