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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
In a large frying pan, place the vegetable oil and chicken pieces. Sauté until cooked; place chicken in a large mixing bowl.
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.
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.
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.
Bake uncovered at 350 degrees F. for approx. 25 minutes or until bubbling.
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