Chicken Enchilada Casserole - cooking recipe

Ingredients

1 c. chopped onions
1/2 c. chopped bell peppers
2 Tbsp. margarine or butter
2 c. chopped cooked chicken
1 (4 oz.) can chopped green chilies
3 Tbsp. margarine or butter
1/4 c. all-purpose flour
1 tsp. ground coriander (cilantro)
3/4 tsp. salt
1/2 c. salsa (optional)
2 1/2 c. chicken broth
1 c. sour cream
1 1/2 c. shredded Monterey Jack cheese
12 corn tortillas or chips

Preparation

Cook onions and pepper in skillet until tender. Combine in bowl with chicken and chilies. Set aside. In the same skillet, melt 3 tablespoons butter. Blend in flour, coriander and salt. Stir in chicken broth all at once; cook and stir until thick. Remove from heat; stir in sour cream and 1/2 cup cheese. Cut up tortillas (or use chips) and mix together. Pour into 13 x 9 x 2 baking dish; sprinkle with remaining cheese. Bake, uncovered, in 350\u00b0 oven about 25 minutes. Serves 6. Can freeze. Can do ahead.