sketch of Bob above the Chicken Enchilada Casserole recipe.


1 c. onion, chopped
1/2 c. green pepper, chopped
2 T. butter
2 c. cooked chicken, chopped into bite-size pieces (use leftover chicken or turkey)
1 can (4 oz.) of green, chile peppers
3 T. butter
1/4 c. of flour
1 t. ground coriander seed
3/4 t. salt
2 1/2 c. chicken broth
1 c. sour cream
1 1/2 c. Monterey Jack cheese, shredded
12 (6 inch) corn tortillas

Preheat oven to 350°. Sauté onion and pepper in 2 T. butter. Add to chicken and chile peppers in a bowl. In a sauté pan, melt 3 T. butter and blend in flour, coriander and salt. Cook til bubbly. Stir in broth until thickened, stirring constantly to avoid lumps. Remove from heat and stir in sour cream and 1/2 c. cheese. Stir 1/2 c. of sauce into chicken mixture. Dip each tortilla into remaining sauce to soften. Fill each tortilla with 1/4 c. of chicken mixture and roll up. Arrange rolls in a (9x13 inch) glass pan and pour remaining sauce over tortillas. Sprinkle with remaining cheese. Bake 25-30 minutes or til bubbly.

Note: I usually cook a whole chicken, slathered in olive oil, stuffing the inside with onion and celery for moistness, but crispy outside; 450° in oven for 1 hour...that is what I usually do if I have time. You can also boil some chicken breast and tear into bite-sized pieces (to me not as flavorful) or cook on an outside grill which would be delicious! I use the broth from the chicken when I boil it, combined with canned chicken stock to make up the 2 1/2 c. needed. There are so many ways to vary this dish: black olives on top, jalapeno in with green pepper (sometimes I cut yellow and red pepper for color and flavor) and onion if you like it hotter. Kat.

Chicken Enchilada Casserole recipe is published in our September, 2003 Menu Minder.