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Chicken Enchilada Casserole Recipe

3 tb Butter or margarine, melted
1/2 c Chopped green bell pepper
1 1/2 c Cubed cooked chicken
1 c 4 oz green chilies,chopped
1 1/2 c Chicken broth
12 6 inch corn tortillas
1 c Chopped onion
1 Clove garlic, minced
2 c 15 oz ranch style beans
2 ts Flour
1 c Shredded monterey jack

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.