Chicken Enchilada Casserole

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 547.0
  • Total Fat: 28.7 g
  • Cholesterol: 104.7 mg
  • Sodium: 1,775.1 mg
  • Total Carbs: 45.5 g
  • Dietary Fiber: 2.7 g
  • Protein: 28.5 g

View full nutritional breakdown of Chicken Enchilada Casserole calories by ingredient
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Number of Servings: 6


    1 cup chopped onion
    1/2 cup chopped green pepper
    2 Tablespoons butter or margarine
    2 cups chopped cooked chicken or turkey
    1 4 ounce can green chili peppers, rinsed, seeds, and 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 (6oz.)
    12 6-inch tortillas


In a large saucepan cook onion and green pepper in the 2 tablespoons of buttor or margarine till tender. Conbine onion mixture in a bowl with chopped chicken and green chili peppers; set aside.
For sauce, in the same saucepan melt 3 tablespoons butter or margarine. Stir in flour, coriander, and salt. Stir in chicken broth all at once; cook and stir till thickened and bubbly. Cook and stir 1 to 2 minutes more. 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. Dip each tortilla into remaining sauce to soften; fill each with about 1/4 cup of the chicken mixture. Roll up. Arrange rolls in a 13 x 9x2 inch baking dish; pour remaining sauce over. Sprinkle with remaining cheese. Bake, uncovered, in a 350 degree oven about 25 minutes or till bubbly. Serves 6.

Number of Servings: 6

Recipe submitted by SparkPeople user CBARRIER.

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