|
|
|
|
|
Add to Favorites:
|
Rate/Review Recipe:
|
Shopping List:
|
Print:
|
|
|
|
Chicken Enchilada Casserole
|
|
|
|
Submitted by:
Jimmy |
|
|
This is a great easy dinner dish. |
|
|
Rate / Review this Recipe
Recipe ratings and reviews are a great place where you can share your thoughts and ideas about any recipe with other CookingSpot.com cooks. Remember, all ratings and reviews are public and will appear with the recipe.
Recipe Rating 5 star = the Best!
|
|
|
Please Login to Rate the Recipe
|
| |
|
|
|
Share your recipes with our community.
Rate and review recipes.
Save your favorite recipes in your private
Recipe Box
Create easy-to-use shopping lists
|
|
|
| |
|
|
INGREDIENTS:
- 3 tablespoon(s) , Butter(melted)
- 1/2 cup(s) , Green Bell Pepper(chopped)
- 1 1/2 cup(s) , Cubed Cooked Chicken
- 4 ounces , Green Chilis(chopped)
- 1 1/2 cup(s) , Chicken Broth
- 12 medium , Corn Tortillas
- 1 cup(s) , Onion(chopped)
- 1 large , Garlic Clove(minced)
- 30 ounces , Ranch Style Beans
- 2 teaspoon(s) , Flour
- 1 cup(s) , Monterey Jack Cheese(shredded)
|
|
| Instructions: |
|
Saute 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 350-degree oven for 30 minutes or until heated through. |
|
| Customize: |
|
Servings
|
| Convert To:
|
|
|
|