Chicken Enchilada Casserole

Recipe Ingredients

3 tablespoons	45ml	Butter or margarine - melted
1/2 cup	73g / 2.6oz	Chopped green bell pepper
1 1/2 cups	93g / 3.3oz	Cubed cooked chicken
4		Green chiles, chopped - chopped
1 1/2 cups	355ml	Chicken broth
12		Corn tortillas
1 cup	62g / 2.2oz	Chopped onion
1		Garlic - minced
15
2 teaspoons	10ml	Flour
1 cup	237ml	Shredded Monterey jack

Recipe Instructions

Saute onion, pepper and garlic in 1 tablespoon butter. Combine onion mixture with chicken, beans, and chilies; set aside. Over low heat, combine flour and remaining butter; stir in chicken broth and 1/2 cup cheese. Stirring constantly, continue cooking until sauce begins to thicken and boil.

Remove from heat. Dip each tortilla into hot sauce to soften; fill each with 2 heaping tablespoons chicken mixture. Roll up. Arrange rolls in 9-by-13-by-2-inch baking dish. Combine remaining sauce with leftover filling; pour over rolls. Sprinkle with remaining cheese.

Bake in 350F oven for 30 minutes or until heated through.

Source:
Mrs Wattling

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