Chicken Enchilada Casserole
Chicken Enchilada Casserole recipe
Yield
6 servingsPrep
20 minCook
35 minReady
55 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
butter
or margarine, melted |
|
| 1 | cup |
onions
chopped |
|
| ½ | cup |
green bell peppers
chopped |
|
| 1 | clove |
garlic
minced |
|
| 1 ½ | cups |
chicken
cooked, cubed |
|
| 30 | ounces |
ranch style beans
|
* |
| 4 | ounces |
green chili peppers
chopped |
|
| 2 | teaspoons |
all-purpose flour
|
|
| 1 ½ | cups |
chicken broth
|
|
| 1 | cup |
monterey jack cheese
shredded |
|
| 12 |
corn tortillas (6-inch)
6 inches |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
butter
or margarine, melted |
|
| 237 | ml |
onions
chopped |
|
| 118 | ml |
green bell peppers
chopped |
|
| 1 | clove |
garlic
minced |
|
| 355 | ml |
chicken
cooked, cubed |
|
| 867 | ml/g |
ranch style beans
|
* |
| 115.6 | ml/g |
green chili peppers
chopped |
|
| 1E+1 | ml |
all-purpose flour
|
|
| 355 | ml |
chicken broth
|
|
| 237 | ml |
monterey jack cheese
shredded |
|
| 12 | each |
corn tortillas (6-inch)
6 inches |
*
|
Directions
Sauté onion, pepper and garlic in 1 tablespoon butter. Combine onion mixture with chicken, beans, and chilies; set aside.
Over low heat, combine flour and remaining butter; stir in chicken broth and ½ cup cheese.
Stirring constantly, continue cooking until sauce begins to thicken and boil. Remove from heat.
Dip each tortilla into hot sauce to soften; fill each with 2 heaping tablespoons chicken mixture. Roll up.
Arrange rolls in 9-by-13-by-2-inch baking dish . Combine remaining sauce with leftover filling; pour over rolls. Sprinkle with remaining cheese.
Bake in 350℉ (180℃) oven for 30 minutes or until heated through.
