Chicken Enchilada Casserole

Serving Size : 6
Ingredients

for prepare Chicken Enchilada Casserole

:

Amount	Measure	Ingredient - Preparation Method
3	tablespoons	butter or margarine - melted
1/2	cup	chopped green bell pepper
1 1/2	cups	cubed cooked chicken
4	oz can	green chiles, chopped - chopped
1 1/2	cups	chicken broth
12	6 inch	corn tortillas
1	cup	chopped onion
1	clove	garlic - minced
15	oz
2	teaspoons	flour
1	cup	shredded Monterey jack

Sautй 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 1/2 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 350F oven for 30 minutes or until heated through.

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