Chicken Enchilada Casserole |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Ingredients:
3 tablespoons butter or 3 tablespoons margarine, melted |
1 cup onion, chopped |
1/2 cup green bell pepper, chopped |
1 clove garlic, minced |
1 1/2 cups chicken, cubed, cooked |
2 cups ranch style beans |
1 cup green chili, chopped |
2 teaspoons flour |
1 1/2 cups chicken broth |
1 cup monterey jack cheese, shredded |
12 corn tortillas (6 inch) |
Directions:
1. Preheat oven to 350*. Saute onion, pepper and garlic in 1 tablespoon butter.
2. Combine onion mixture with chicken, beans, and chilies; set aside.
3. Over low heat, combine flour and remaining butter; stir in chicken broth and 1/2 cup cheese.
4. Stirring constantly, continue cooking until sauce begins to thicken and boil.
5. Remove from heat.
6. Dip each tortilla into hot sauce to soften; fill each with 2 heaping tablespoons chicken mixture.
7. Roll up.
8. Arrange rolls in 9-by-13-by-2-inch baking dish.
9. Combine remaining sauce with leftover filling; pour over rolls.
10. Sprinkle with remaining cheese.
11. Bake for 30 minutes or until heated through.
|
|