Chicken Enchilada Casserole

By ezunich

Ingredients

• 1 large onion, chopped
• 1 medium pepper, chopped
• 1 tsp butter
• 3 cups shredded, cooked chicken breast
• 2 cans (4 oz) chopped green chilies
• 1/4 cup flour
• 1 1/2 to 2 tsp ground coriander
• 2 1/2 cups chicken broth
• 1 cup (8 oz) sour cream
• 1 cup (4oz) Monterey Jack or Mexican cheese blend, divided
• 12 corn tortillas, warmed

Preparation

Step 1

1. In s small skillet, saute onion and pepper in butter until tender. In a large bowl, combine the chicken, green chilies and onion mixture.

2. In a small saucepan, combine flour and coriander. Add broth; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; stir in sour cream and 1/2 cup cheese. Stir 3/4 cup sauce into chicken mixture.

3. Place 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in a 13 x9 baking dish coated with cooking spray. Pour remaining sauce over top; sprinkle with remaining cheese. Bake, uncovered at 350° for 30-35 minutes or until heated through.