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Chicken Enchilada Casserole Recipe

Name: Chicken Enchilada Casserole
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Ingredients: 1 large onion, chopped; 1 medium green pepper, chopped; 1 teaspoon butter; 3 cups shredded cooked chicken breast; 2 cans (4 ounces each) chopped green chiles; 1/4 cup all-purpose flour; 1-1/2 to 2 teaspoons ground coriander; 2-1/2 cups reduced-sodium chicken broth; 1 cup reduced-fat sour cream; 1 cup reduced-fat Monterey Jack or reduced-fat Mexican cheese blend, divided; 12 corn tortillas (6 inches), warmed

Taste of Home

This family-friendly recipe offers a new take on classic enchiladas. If you like yours with a little extra “oomph,” sprinkle some seeded, fresh chopped jalapenos and cilantro on top. —Amy Johnson, New Braunfels, Texas

Ingredients

1 large onion, chopped

1 medium green pepper, chopped

1 teaspoon butter

3 cups shredded cooked chicken breast

2 cans (4 ounces each) chopped green chiles

1/4 cup all-purpose flour

1-1/2 to 2 teaspoons ground coriander

2-1/2 cups reduced-sodium chicken broth

1 cup reduced-fat sour cream

1 cup reduced-fat Monterey Jack or reduced-fat Mexican cheese blend, divided

12 corn tortillas (6 inches), warmed

Method

In a small skillet, saute onion and green pepper in butter until tender. In a large bowl, combine the chicken, green chiles and onion mixture.

In a small saucepan, combine flour and coriander. Add broth; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; stir in sour cream and 1/2 cup cheese. Stir 3/4 cup sauce into chicken mixture.

Place 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in a 13-in. x 9-in. baking dish coated with cooking spray. Pour remaining sauce over top; sprinkle with remaining cheese. Bake, uncovered, at 350° for 30-35 minutes or until heated through.

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