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Enchilada Chicken Casserole
Enchilada Chicken Casserole

Enchilada Chicken Casserole

1 Hr(s) 15 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 Tbsp vegetable oil
2 cups boneless skinless chicken breast, chopped
4 Tbsp butter or margarine, divided
3/4 onion, chopped
1 can (4 oz.) green chili peppers, chopped
1/4 cup flour
1 tsp ground coriander
2 1/2 cups chicken broth
1 cup sour cream
1 1/2 cups shredded Monterey Jack Cheese, divided
12 (6 ounce) soft corn tortilla shells
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Let's Make It
1
In a large frying pan, place the vegetable oil and chicken pieces. Sauté until cooked; place chicken in a large mixing bowl.
2
Place frying pan back on stove and sauté onions in 1 Tbsp. butter until tender. Place the onions as well as the green chili peppers in the mixing bowl with the chicken.
3
Place frying pan back on stove. Melt 3 Tbsp. butter. Stir in flour and coriander. Stir in chicken broth. Cook while stirring until thick and bubbling, then stir for 1 – 2 minutes longer. Remove from heat. Stir in sour cream and 1/2 cup of the Monterey Jack cheese. In the large mixing bowl, stir 1/2 of this sauce into the chicken mixture.
4
Soften the corn tortillas in the microwave (approx. 10 seconds) so they are easy to roll. Fill each shell with about 1/4 cup of the chicken mixture. Roll it up then place it, solid side up into a 9x13-baking dish, laying each one side by side to fill the dish. Pour remaining sauce over all of the tortillas. Sprinkle remaining cheese over all of the tortillas.
5
Bake uncovered at 350 degrees F. for approx. 25 minutes or until bubbling.
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