Chicken Enchilada Casserole

Yields:	6 servings
Rate this Recipe

	Preparation	20 minutes
	Cooking	35 minutes
	Ready In	55 minutes

Be the first to add a photo of this recipe!

Ingredients

3	tablespoons	butter	or margarine, melted
1	cup	onion	chopped
1/2	cup	green bell pepper	chopped
1	clove	garlic	minced
1 1/2	cups	chicken	cooked, cubed
30	ounces	ranch style beans
4	ounces	green chili peppers	chopped
2	teaspoons	flour, all-purpose
1 1/2	cups	chicken broth
1	cup	monterey jack cheese	shredded
12	each	corn tortillas	6 inches

Directions

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.

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Recipe Bite

FROM RUSSIA WITH LOVE

by Mark R. Vogel

Caviar. You either love it or hate it. For some it is an unctuous delicacy. For others it's overpriced, salty, fishy tasting goo. How does caviar...

Member Review

Gotsu

This is alsomst like an Indian version of Moussake, only minus the potatoes. I really like this! Four stars plus! AMbra coffee Girl from DENVER< COLORADO< USA