Chicken Enchilladas Casserole
Bake: 350º Cook Time: 25 minutes

1 cup chopped onions
½ cup chopped green pepper
2 Tbsp. margarine
2 cups chopped cooked chicken or turkey
1 -4oz. can green chili peppers
3 Tbsp. margarine
¼ cup flour
1 tsp. ground coriander seed
¾ tsp. salt
2 ½ cup chicken broth
1 cup sour cream
1 ½ cups shredded Monterey jack cheese
12 -6in. tortillas


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

In same saucepan, melt 3 Tbsp. 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 ½ cup of cheese. Stir ½ cup of sauce into the chicken. Dip each tortilla into remaining hot sauce to soften; fill each with about ¼ cup of the chicken mixture. Roll up. Arrange rolls in a 9x13 baking dish; pour remaining sauce over. Sprinkle with the remaining cheese. Bake, uncovered, in 350 degree oven about 25 minutes or till bubbly.



Laurie's Notes: I don’t use the green peppers or green chili’s. I also prefer to use canned chicken but only because it’s faster prep time and easier for my kids to eat.