Chicken Enchilada Casserole Recipe

• 1 c. minced onion
• 1/2 c. minced green pepper
• 2 tbsp. butter
• 2 c. minced chicken or possibly turkey
• 1 (4 ounce.) can green chili peppers, rinsed, seeded and minced
• 1/4 c. all-purpose flour
• 3 tbsp. butter
• 1 teaspoon coriander seed
• 3/4 teaspoon salt
• 2 1/2 c. chicken broth
• 1 c. dairy lowfat sour cream
• 1 1/2 c. shredded Monterey jack cheese (6 ounce.)
• 12 (6 inch) tortillas

1. (Use Jalapeno peppers if desired it warm).
2. In a large saucepan cook onion and green pepper in 2 Tbsp.
3. butter till tender.
4. Combine onion mix in a bowl with minced chicken and green chili peppers; set aside.
5. For sauce, in the same saucepan heat 3 Tbsp.
6. butter.
7. Stir in flour, coriander, and salt.
8. Stir in chicken broth all at once; cook and stir 1 to 2 min more.
9. Remove from heat; stir in lowfat sour cream and 1/2 c. of the cheese.
10. Stir 1/2 c. of the sauce into the chicken mix.
11. Dip each tortilla into remaining sauce to soften; fill each with about 1/4 c. of the chicken mix.
12. Roll up.
13. Arrange rolls in a 13 x 9 x 2 inch baking dish; pour remaining sauce over.
14. Sprinkle with remaining cheese.
15. Bake, uncovered, in a 350 degree oven about 25 min or possibly till bubbly.
16. Serves 6.

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

Taken from cookeatshare.com/recipes/chicken-enchilada-casserole-17689 (may not work)