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Ingredients:
3 tbsp butter or margarine, melted
1 cup chopped onion
1/2 cup chopped green bell pepper
1 clove garlic, minced
1 1/2 cup cubed cooked chicken
2 cup 15 oz ranch style beans
1 cup 4 oz green chilies,chopped
2 tsp flour
1 1/2 cup chicken broth
1 cup shredded monterey jack
12 6 inch corn tortillas
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
350-degree oven for 30 minutes or until heated through.
Servings: 6
Vengeance is a dish that can be eaten cold. James Payn In Market Overt (1895)
More information:
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Mexican Food & Drink
Chicken Enchilada Casserole Recipe brought to you by Mexican Recipes To-Go
