Chicken Enchilada Casserole Recipe
Servings: 12
Ingredients
- 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
Directions
- (Use Jalapeno peppers if desired it warm).
- 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.
- 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.
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 196g | |
| Recipe makes 12 servings | |
| Calories 359 | |
| Calories from Fat 178 | 50% |
| Total Fat 20.01g | 25% |
| Saturated Fat 9.78g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 55mg | 18% |
| Sodium 559mg | 23% |
| Potassium 271mg | 8% |
| Total Carbs 31.56g | 8% |
| Dietary Fiber 3.3g | 11% |
| Sugars 2.41g | 2% |
| Protein 13.85g | 22% |
