Chicken Enchilada Casserole by RickMach

  • 3T butter
  • 1 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1 minced garlic clove
  • 1 1/2 cup cubed chicken
  • 2 15oz cans Ranch & Beans
  • 1 4oz seeded green chilis
  • 2 T flour
  • 1 1/2 cup chicken broath
  • 1 cup monterrey jack cheese
  • 12 6-inch tortillas

  1. Saute onion, pepper, and garlic in 1 T butter.
  2. Combine onion mixture with chicken, beans, chilis and set aside.
  3. Over low heat, combine the flour and remaining ingredients and butter
  4. Stir in chicken broth and 1/2 cup cheese
  5. Stirring constantly, continue cooking until sauce begins to thicken and boil; remove from heat
  6. Dip each tortilla into the hot sauce to soften
  7. Fill each with two heaping tablespoons of chicken mixture
  8. Roll up and arrange rolls in 9x13 inch baking dish
  9. Combine remaining sauce with leftover filling and pour over rolls
  10. Sprinkle with remaining cheese
  11. Bake in 350 degrees F oven for 30 minutes or until heated through

Other Info (pictures, nutrition, etc)

Serves 6
Topic revision: r1 - 2020/11/25, RickMach
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