Monday, October 27, 2008

Tracie's Chicken Enchilada Casserole

1 cup chopped onion
1/2 cup chopped green pepper
2 T butter
2 cups chopped cooked chicken
4 oz. can green chilis
3 T butter
1/4 cup flour
1 tsp. coriander
1/4 tsp. salt
2 1/2 cups chicken broth
1 cup sour cream
1 1/2 cups jack shredded cheese (Half of this goes on TOP)
12 6-inch corn tortillas

Preheat oven to 350.

Cook onion and green pepper in 2T butter til tender. Combine mixture in separate bowl with chicken, green chilis.

For sauce: In same saucepan, melt 3T butter. Stir in flour and coriander and salt. Should be pasty. Pour in chicken broth all at once. Cook/stir until thick and bubbly, then cook/stir 2 minutes more. Remove from heat & stir in sour cream and 1/2 of cheese.

Dip each tortilla in sauce to soften, then layer with chicken mixture in 9x13 dish. Rest of cheese goes on top.

Cook 25 minutes or until bubbly!

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