This is a print preview of "Enchiladas De Pollo Y Queso (Chicken Enchilada Casserole)" recipe.

Enchiladas De Pollo Y Queso (Chicken Enchilada Casserole) Recipe
by Global Cookbook

Enchiladas De Pollo Y Queso (Chicken Enchilada Casserole)
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  Servings: 1


  • 1 c. Minced onion
  • 1/2 c. Minced green bell pepper
  • 2 Tbsp. Butter or possibly margarine
  • 2 c. Minced cooked chicken or possibly turkey
  • 1 can (4-oz) green chili peppers, rinsed, seeded, and minced
  • 3 Tbsp. Butter or possibly margarine
  • 1/4 c. All-purpose flour
  • 1 tsp Grnd coriander seed
  • 3/4 tsp Salt
  • 2 1/2 c. Chicken broth
  • 1 c. Dairy lowfat sour cream
  • 1 1/2 c. Shredded monterey jack cheese (6 ounces)
  • 12 x 6-inch tortillas


  1. In large saucepan cook onion and green pepper in the 2 Tbsp. butter or possibly margarine until tender. Combine in a bowl with minced chicken and green chili peppers; set aside.
  2. In same saucepan heat the 3 Tbsp. butter or possibly margarine. Blend in flour, coriander, and salt. Stir in chicken broth all at once; cook and stir until thickened and bubbly. Remove from heat; stir in lowfat sour cream and 1/2 c. of cheese. Stir 1/2 c. of the sauce into the shicken. Dip each tortilla into remaining warm sauce to soften; fill each with about 1/4 c. of the chicken mix. Roll up. Arrange rolls in a 13x9x2-inch baking dish; pour remaining sauce over. Sprinkle with remaining cheese. Bake, uncovered, in 350 degree oven about 25 min or possibly until bubbly. serves 6.