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Enchilada Casserole by Goldee

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  • Enchilada Casserole by Goldee

    Goldee - Posted February 07, 2004 03:44 PM

    Enchilada Casserole
    From the Kitchen of: Land O' Lakes Poultry 5 servings

    3 tbsp. butter c. all-purpose flour 1 cup milk c. chicken broth 2 c. chopped cooked chicken c. red bell pepper 1 (4 oz.) can chopped green chilies 2 tbsp. taco seasoning mix 8 oz. (2 c.) Jack or Cheddar Cheese, shredded 6 (6") tortillas, halved sour cream, if desired salsa, if desired sliced ripe olives, if desired Heat oven to 375. Grease a 2 qt. round casserole dish. Melt butter in 2 qt. saucepan until sizzling. Add flour. Cook over medium heat, stirring constantly, 1 minute. Add milk and chicken broth. Continue cooking, stirring constantly, until mixture comes to a boil (4-6 minutes). Add chicken, red pepper, chilies and taco seasoning. Continue cooking until heated through (2-3 minutes). Remove from heat. To assemble casserole, spread 3/4 c. chicken mixture in bottom of casserole. Arrange 4 tortilla halves over sauce. Top with 3/4 c. chicken mixture. Sprinkle with 2/3 c. cheese. Layer 4 tortilla halves, 3/4 c. chicken mixture and 2/3 c. cheese. Repeat layering beginning with tortilla halves. Bake for 20-25 minutes or until bubbly. Serve with sour cream, salsa and ripe olives, if desired.