CHICKEN ENCHILADA CASSEROLE
Category: Main dishes
3 tb Butter or Margarine, melted 1 cn 4 oz green chilies,chopped
1 c Chopped onion 2 ts Flour
1/2 c Chopped green bell pepper 1 1/2 c Chicken broth
1 ea Clove garlic, minced 1 c Shredded Monterey Jack
1 1/2 c Cubed cooked chicken 12 ea 6 inch corn tortillas
2 cn 15 oz Ranch Style Beans
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.
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