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Receta Chicken Enchilada Casserole
by CookEatShare Cookbook

Chicken Enchilada Casserole
Calificación: 5/5
Avg. 5/5 1 voto
 
  Raciónes: 12

Ingredientes

  • 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

Direcciones

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