Chicken Enchilada Casserole

• 1 c. chopped onion
• 1/2 c. chopped red or green pepper
• 2 Tbsp. butter
• 3 to 4 c. chopped cooked chicken
• 1 (4 oz.) can green chili peppers
• 3 Tbsp. butter
• 1/4 c. flour
• 1 tsp. coriander
• 3/4 tsp. salt
• 2 1/2 c. chicken broth
• 1 c. sour cream
• 1 1/2 c. (6 oz.) shredded Monterey Jack cheese
• 1/2 c. shredded sharp Cheddar
• 1 bag tortilla chips
• chopped tomatoes, jalapenos and guacamole (optional)

1. In a saucepan, saute onion and pepper in 2 tablespoons butter until tender.
2. Combine in bowl with chopped chicken and green chili peppers.
3. Set aside.
4. Melt 3 tablespoons butter.
5. Blend flour, coriander and salt using wire whisk.
6. Stir in chicken broth.
7. Cook and stir until thick.
8. Remove from heat and stir in sour cream and 1/2 cup Monterey Jack cheese.
9. Add mixture to chicken, onion and pepper mixture.
10. Place some of the chips in the bottom of a 13 x 9-inch casserole dish.
11. Pour mixture over chips. Top with remaining cheese.
12. Bake, uncovered, 25 to 30 minutes at 350u0b0.
13. Serve with chips, tomatoes, jalapenos and guacamole.

onion, red, butter, chicken, green chili peppers, butter, flour, coriander, salt, chicken broth, sour cream, shredded monterey jack cheese, shredded sharp cheddar, tortilla chips, tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=939466 (may not work)