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Chicken Enchilada Casserole
Chef:  Teresa Zimmerman - Plevna, KS          Category:  Main Dishes

1 cup onion, chopped
2 tablespoons margarine
1/2 bell pepper, chopped
1/4 cup flour
2-1/2 cups chicken broth
1 cup sour cream
1 (4 oz.) can green chili peppers, rinsed, seeded, and chopped
2 cups cooked chicken
4 (10 inch) flour tortillas
1 cup cheddar cheese, shredded

Directions: In a large saucepan, cook onion and bell pepper in the margarine until tender. Add flour. Mix until smooth. Stir in chicken broth, sour cream, and chili peppers. Cook until thickened and bubbly. Pour 1/2 of mixture into bowl with the chicken. Dip each tortilla into remaining sauce to soften. Fill each tortilla with 1/4 cup of the chicken mixture. Roll up. Arrange rolls in a 13x9 inch baking dish that has been sprayed. Pour remaining sauce over the top and sprinkle with cheddar cheese. Bake, covered in a 350°F oven for about 25 minutes or until cheese is melted.

Notes: This is a good way to use left-over turkey, too.