Enchiladas de Pollo y Queso (Chicken Enchilada Casserole)

Enchiladas de Pollo y Queso (Chicken Enchilada Casserole)

1 cup chopped onion
1/2 cup chopped green bell pepper
2 tablespoons butter or margarine
2 cups chopped cooked chicken or turkey
1 4-ounce can green chili peppers, rinsed, seeded & chopped
3 tablespoons butter or margarine
1/4 cup all purpose flour
1 teaspoon ground coriander seed
3/4 teaspoon salt
2 1/2 cups chicken broth
1 cup dairy sour cream
1 1/2 cups shredded Monterey Jack cheese (6 ounces)
12 6-inch (corn or flour) tortillas…I prefer corn
In large saucepan cook onion & green pepper in the 2 tablespoons butter or
margarine till tender.

Combine in a bowl with chopped chicken & green chili peppers; set aside.

In same saucepan melt the 3 tablespoons butter or margarine. Blend in flour,
coriander & salt. Stir in chicken broth all at once; cook & stir till
thickened & bubbly.

Remove from heat; stir in sour cream & 1/2 cup of cheese. Stir 1/2 cup of
the sauce to soften; fill each with about 1/4 cup of the chicken mixture.
Roll up.

Arrange rolls in a 13X9X2 inch baking dish; pour remaining sauce over.
Sprinkle with remaining cheese.

Bake, uncovered, in 350 degree oven about 25 minutes or till bubbly.

Serves 6.

Source: Manzanita