Recipe - Enchiladas De Pollo Y Queso (Chicken Enchilada Casserole)

1 cup Chopped onion
One half cup Chopped green bell pepper
2 tablespoon Butter or margarine
2 cup Chopped cooked chicken or
turkey
1 cn (4ounce) green chili
peppers, rinsed, seeded,
and chopped
3 tablespoon Butter or margarine
One fourth cup Allpurpose flour
1 teaspoon Ground coriander seed
Three fourths teaspoon Salt
2 One half cup Chicken broth
1 cup Dairy sour cream
1 One half cup Shredded monterey jack
cheese (6 ounces)
12 6inch tortillas

from Better Homes & Garden Mexican Cooking

In large saucepan cook onion and green pepper in the 2 tablespoons butter
or margarine till tender. Combine in a bowl with chopped chicken and green
chili peppers; set aside.

In same saucepan melt the 3 tablespoons butter or margarine. Blend in
flour, coriander, and salt. Stir in chicken broth all at once; cook and
stir till thickened and bubbly. Remove from heat; stir in sour cream and
One half cup of cheese. Stir One half cup of the sauce into the shicken. Dip each
tortilla into remaining hot sauce to soften; fill each with about One fourth cup
of the chicken mixture. Roll up. Arrange rolls in a 13x9x2inch baking
dish; pour remaining sauce over. Sprinkle with remaining cheese. Bake,
uncovered, in 350 degree oven about 25 minutes or till bubbly. serves 6.

Posted to Bakery Shoppe Digest149 by Sandra Swinford
sswinfor@cecasun.utc.edu on Jul 7, 1997