Chicken Enchilada Casserole - cooking recipe

Ingredients

1 c. chopped onion
1/2 c. chopped green pepper
2 Tbsp. butter or margarine
2 c. chopped cooked chicken
1 (4 oz.) can green chili peppers, rinsed, seeded and chopped
3 Tbsp. butter or margarine
1/4 c. all-purpose flour
1 tsp. ground coriander
3/4 tsp. salt
2 1/2 c. chicken broth
1 c. dairy sour cream
1 1/2 c. shredded Monterey Jack
12 (6-inch) tortillas

Preparation

In a large saucepan, cook onion and green pepper in 2 tablespoons butter or margarine until tender.
Combine onion mixture in a bowl with chopped chicken and green chili peppers; set aside.
For sauce, in the same saucepan, melt 3 tablespoons butter or margarine.
Stir in flour, coriander and salt.
Stir in chicken broth all at once; cook and stir until thickened and bubbly.
Cook and stir 1 to 2 minutes more.
Remove from heat; stir in sour cream and 1/2 cup of the cheese.
Stir 1/2 cup of sauce into the chicken mixture.
Dip each tortilla into remaining sauce to soften; fill each with about 1/4 cup of chicken mixture. Roll up.
Arrange rolls in 13 x 9 x 2-inch baking dish; pour remaining sauce over.
Sprinkle with remaining cheese.
Bake, uncovered, in a 350\u00b0 oven about 25 minutes or until bubbly.