Chicken Enchilada Casserole

Serving Size : 6 Preparation Time :0:00

1 Cup Onion -- chopped
1/2 Cup Green Pepper -- chopped
2 Tblsp. butter
4 Oz Can green chile peppers -- (4 oz.) chopped
2 Cups Chicken -- chopped
1/4 Cup Flour
1 tsp. coriander
3/4 tsp. salt
3 tblsp. butter
2 1/2 Cups Chicken Broth
1 Cup Sour Cream
6 oz. Monterey Jack cheese -- shredded
12 6 inch Tortillas


In a large sauce pan cook onion and green pepper in the 2 tbsps of butter or
margarine till tender. Combine onion mixture in a bowl with chopped chicken
(can substitute turkey) and green chile peppers; pour mixture into a bowl
and set aside.

For sauce, in the same sauce pan melt 3 tbsps butter. Stir in flour,
coriander, and salt. Stir in chicken broth all at once; cook and stir till
thickened and bubbly. Cook and stir 1 to 2 minutes more. Remove from heat;
stir in sour cream and 1/2 cup of the cheese. Stir 1/2 cup of the sauce into
the chicken mixture. Dip each tortilla (one side) into remaining sauce to
soften; fill each tortilla (dry side out) with about 1/4 cup of the chicken
mixture. Roll up. Arrange rolls in a 13x9x2 inch baking dish; pour rmaining
sauce over. Sprinkle with remaining cheese. Bake, uncovered, in a 350 degree
oven about 25 minutes or until bubbly.