Chicken Enchilada Casserole

This is a family favorite, easy to make and very delicious.


1 cup chopped onion
2 Tbsp butter
2 cups chopped cooked chicken
1 - 4 oz can chopped chilis
3 Tbsp butter
¼ cup flour
1 tsp ground coriander
¾ tsp salt
3 cups chicken broth
1 ½ cups sour cream
2 cups shredded Monterey Jack or Combo cheese
12 6 inch tortillas
¼ - ½ cup chopped scallions (optional)


Saute onion in 2 Tbsp butter. Combine in bowl with chicken and chilis.

In same saucepan, melt 3 Tbsp butter. Blend in flour, coriander and salt. Stir in broth all at once. Cook and stir until smooth and thickened.

Remove from heat. Stir in sour cream and 1/2 cup of the cheese. Stir 1/2 cup of the sauce into the chicken mixture.

Fill each tortilla with 1/2 cup of chicken mixture. Roll up.
Arrange rolls in a 13 x 9 x 2 baking dish. Pour remaining sauce over rolls. Sprinkle with remaining cheese.

Bake @ 350 uncovered 25 minutes. Sprinkle scallions over cheese during last 5 minutes of baking.

Serves 6
Delicious accompanied by Par Excellence Yellow Rice & a chopped or tossed salad