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Chicken Enchilada Casserole Recipe
|Chopped onion||1 Cup (16 tbs)|
|Chopped green bell pepper||1⁄2 Cup (8 tbs)|
|Chopped cooked chicken/Turkey||2 Cup (32 tbs)|
|Canned green chili peppers||4 Ounce, rinsed, seeded and chopped (1 Can)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Ground coriander seeds||1 Teaspoon|
|Chicken broth||2 1⁄2 Cup (40 tbs)|
|Dairy sour cream||1 Cup (16 tbs)|
|Shredded monterey jack cheese||6 Ounce (1 1/2 Cups)|
|6 inch tortillas||12|
Serving size: Complete recipe
Calories 3264 Calories from Fat 1653
% Daily Value*
Total Fat 185 g284.3%
Saturated Fat 106 g530.1%
Trans Fat 0 g
Cholesterol 430.9 mg
Sodium 7057.4 mg294.1%
Total Carbohydrates 250 g83.5%
Dietary Fiber 37.5 g150.1%
Sugars 37.5 g
Protein 161 g322.9%
Vitamin A 107.9% Vitamin C 180%
Calcium 188.4% Iron 66.4%
*Based on a 2000 Calorie diet
Combine in a bowl with chopped chicken and green chili peppers; set aside.
In same saucepan melt the 3 tablespoons butter or margarine.
Blend in flour, coriander, and salt.
Stir in chicken broth all at once; cook and stir till thickened and bubbly.
Remove from heat; stir in sour cream and 1/2 cup of cheese.
Stir 1/2 cup of the sauce into the chicken.
Dip each tortilla into remaining hot sauce to soften; fill each with about 1/4 cup of the chicken mixture.
Arrange rolls in a 13x9x2-inch baking dish; pour remaining sauce over.
Sprinkle with remaining cheese.
Bake, uncovered, in 350° oven about 25 minutes or till bubbly.