Chicken enchilada casserole
Yield: 6 servings
Ingredients:
- 3 tb Butter or margarine melted 1 c Chopped onion
- 1/2 c Chopped green bell pepper 1 ea Clove garlic minced
- 1 1/2 c Cubed cooked chicken 2 c 15 oz ranch style beans
- 1 c 4 oz green chilies chopped 2 ts Flour
- 1 1/2 c Chicken broth 1 c Shredded monterey jack
- 12 ea 6 inch corn tortillas
Instructions:
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.
