Recipe: Chicken Enchilada Casserole

Jeanne Cluts has worked in the Don Ayres office for more than 10 years, and she also happens to be a pretty phenomenal cook! Every so often, Jeanne passes along one of her amazing recipes. Here, she shares a great recipe for enchilada casserole!

Ingredients:
1 c. chopped onion
1/2 c. chopped green pepper
2 T. butter
2 c. cooked chicken
1 4 oz. can chopped green chilis
3 T. butter
1/4 c. flour
1 tsp. ground coriander
3/4 tsp. salt
2 1/2 c. chicken broth
1 c. sour cream
1/2 c. shredded Monterey Jack cheese
12 6-inch tortillas

To Prepare:
In a large saucepan, cook onion and green pepper in 2 T. butter until tender. Combine in a bowl with chicken and chilis. Set aside.

In same saucepan, melt 3 T. butter, blend in flour, coriander and salt. Stir in chicken broth all at once. Cook and stir until thick and bubbly. Remove from heat. Stir in sour cream and 1/2 c. of cheese. Stir 1/2 c. of sauce into chicken. Dip each tortilla into hot sauce to soften. Fill each with about 1/4 c. of chicken mixture. Roll up. Arrange in a 9×13 baking dish. Pour remaining sauce over enchiladas. Sprinkle with remaining cheese. Bake uncovered in 350 degree oven about 25 min. or until bubbly. Serves. 6.