Chicken Enchilada Casserole

• 1 c. chopped onion
• 1/2 c. chopped green pepper
• 2 Tbsp. butter or margarine
• 2 c. chopped cooked chicken
• 1 (4 oz.) can green chili peppers, rinsed, seeded and chopped
• 3 Tbsp. butter or margarine
• 1/4 c. all-purpose flour
• 1 tsp. ground coriander
• 3/4 tsp. salt
• 2 1/2 c. chicken broth
• 1 c. dairy sour cream
• 1 1/2 c. shredded Monterey Jack
• 12 (6-inch) tortillas

1. In a large saucepan, cook onion and green pepper in 2 tablespoons butter or margarine until tender.
2. Combine onion mixture in a bowl with chopped chicken and green chili peppers; set aside.
3. For sauce, in the same saucepan, melt 3 tablespoons butter or margarine.
4. Stir in flour, coriander and salt.
5. Stir in chicken broth all at once; cook and stir until thickened and bubbly.
6. Cook and stir 1 to 2 minutes more.
7. Remove from heat; stir in sour cream and 1/2 cup of the cheese.
8. Stir 1/2 cup of sauce into the chicken mixture.
9. Dip each tortilla into remaining sauce to soften; fill each with about 1/4 cup of chicken mixture. Roll up.
10. Arrange rolls in 13 x 9 x 2-inch baking dish; pour remaining sauce over.
11. Sprinkle with remaining cheese.
12. Bake, uncovered, in a 350u0b0 oven about 25 minutes or until bubbly.

onion, green pepper, butter, chicken, green chili peppers, butter, allpurpose, ground coriander, salt, chicken broth, sour cream, shredded monterey jack, tortillas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=998036 (may not work)