MI Coop Kitchen

Chicken Enchilada Casserole

Midwest Energy & Communications  
50-60 minutes
Prep: 25-30 minutes | Cook: 25 minutes | Servings: serves 6


  • 1 cup chopped onion
  • 1/2 cup green bell pepper
  • 5 tablespoons butter, divided
  • 2 cups chopped cooked chicken
  • 1/4 cup flour
  • 1 teaspoon ground coriander
  • 3/4 teaspoon salt
  • 2 1/2 cups chicken broth
  • 1 (4-ounce) can green chili peppers
  • 1 cup sour cream
  • 1 1/2 cups shredded Monterey Jack cheese
  • 12 6-inch corn tortillas


In a large saucepan, cook the onion and green pepper in the 2 tablespoons butter until tender.  Combine the sautéed onions and peppers in a bowl with the chopped chicken; set aside. In same saucepan, melt the remaining 3 tablespoons butter. Blend in flour, coriander, and salt. Stir in chicken broth all at once; cook and stir until thickened and bubbly.  Remove from heat; stir in green chili peppers, sour cream and 1/2 cup of cheese. Stir 1/2 cup of the sauce into the chicken.  Dip each tortilla into the remaining hot sauce to soften; fill each with about 1/4 cup of the chicken mixture. Roll up. Arrange rolls in a 13x9x2-inch oiled baking dish; pour remaining sauce over rolls. Sprinkle with remaining 1 cup cheese. Bake, uncovered, in 350 F oven about 25 minutes or til bubbly. Serves 6.


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