Chicken Enchilada Casserole
I had a request to share the recipe I helped my Mom make over Memorial Day Weekend. It is a family favorite and one my Dad enjoyed making. I know I've said this, but his cooking always provided my family and I with great #Relief!! I always loved his "baked" tacos which were just hard shells filled with meat and cheese and then layered next to each other and oven baked. This chicken dish was also a specialty; with a creamy cheesy sauce on top you can't go wrong!! We (Becker's and Mealy's) are big Mexican dish lovers. My mom canned salsa for a long time and Kyle and I have also done it for 2 years now. YUM! We love it on our "Sunday Nachos" during football season.
Without further ado... here is the recipe:
1 cup chopped onion
1/2 cup chopped green pepper
2 tablespoons butter
2 cups chopped cooked chicken
1 4oz can green chili peppers, rinsed, seeded and chopped
3 tablespoons butter
1/4 cup flour
1 teaspoon coriander
3/4 teaspoon salt
2 1/2 cups chicken broth
1 cup sour cream
1 1/2 cups shredded Monterey Jack cheese
6 big tortillas
1 batch of your favorite Mexican Rice; cooked
In a large saucepan cook onion and green pepper in the 2 tablespoons butter till tender. Combine onion mixture in a bowl with chopped chicken and green chili peppers and set aside.
For the sauce, in the same pan melt 3 tablespoons butter. Stir in flour, coriander and salt. Stir in chicken broth all at once, cook and stir till thickened and bubbly. Cook and stir 1-2 more minutes. Remove from heat, stir in sour cream and 1/2 cup of cheese. Stir 1/2 of the sauce into the chicken mixture. Fill tortillas and roll up (the best you can!) Arrange in 13x9 pan. Pour remaining sauce over and sprinkle with the rest of the cheese. Bake uncovered at 350 degrees for 25 minutes or till bubbly.