Chicken Enchilada Casserole |
|
 |
Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
This family-friendly recipe offers a new take on classic enchiladas. If you like yours with a little extra âoomph,â sprinkle some seeded, fresh chopped jalapenos and cilantro on top. âAmy Johnson, New Braunfels, Texas Ingredients:
1 large onion, chopped |
1 medium green pepper, chopped |
1 teaspoon butter |
3 cups shredded cooked chicken breast |
2 cans (4 ounces each) chopped green chilies |
1/4 cup king arthur unbleached all-purpose flour |
1-1/2 to 2 teaspoons ground coriander |
2-1/2 cups reduced-sodium chicken broth |
1 cup (8 ounces) reduced-fat sour cream |
1 cup (4 ounces) reduced-fat monterey jack or reduced-fat mexican cheese blend, divided |
12 corn tortillas (6 inches), warmed |
Directions:
1. In a small skillet, saute onion and green pepper in butter until tender. In a large bowl, combine the chicken, green chilies and onion mixture.
2. In a small saucepan, combine flour and coriander. Add broth; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; stir in sour cream and 1/2 cup cheese. Stir 3/4 cup sauce into chicken mixture.
3. Place 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in a 13-in. x 9-in. baking dish coated with cooking spray. Pour remaining sauce over top; sprinkle with remaining cheese. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Yield: 6 servings.
|
|