Chicken Enchilada Casserole

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Mild, but very tasty chicken enchilada dish.

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Steps

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In a large saucepan cook onion and green pepper in the 2 tablespoons of butter until tender.

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Combine onion mixture in a bowl with chopped chicken and green chili peppers.

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Set aside.

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For sauce , in the same pan melt 3 tablespoons butter.

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Stir in flour , coriander and salt.

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Stir in chicken broth all at once.

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Cook and stir till thickened and bubbly.

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Remove from heat.

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Stir in sour cream and 1 / 2 cup of the cheese.

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Stir 1 / 2 cup of the sauce into the chicken mixture.

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Fill each tortilla with about 1 / 4 cup of the chicken mixture.

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Roll up and arrange in a 13x19x2 baking dish.

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Pour remaining sauce over and sprinkle with remaining cheese.

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Bake , uncovered in a 350 oven about 25 minutes or until bubbly.

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Can be made ahead of time and frozen.

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Place a large sheet of heavy duty foil in your baking dish with enough foil over the end to fold up and over the frozen casserole.

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Make the casserole up until you are ready to bake it.

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Freeze it solid.

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Remove frozen casserole from your .

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Ingredients

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onion, green pepper, butter, cooked chicken, green chili peppers, flour, ground coriander, salt, chicken broth, sour cream, monterey jack cheese, flour tortillas