Title: Chicken Enchilada Casserole
Categories: Mexican Bean Cheese Poultry Casserole
Yield: 6 Servings
| 3 | tb | Butter Or Margarine, Melted |
| 1 | c | Chopped Onion |
| 1/2 | c | Chopped Green Bell Pepper |
| 1 | | Clove Garlic, Minced |
| 1 1/2 | c | Cubed Cooked Chicken Breasts |
| 30 | oz | Ranch Style Beans |
| 4 | oz | Diced Green Chilies |
| 2 | ts | Flour |
| 1 1/2 | c | Chicken Broth |
| 1 | c | Shredded Monterey Jack |
| 12 | | 6 Inch Corn Tortillas |
Saute onion, pepper and garlic in 1 tablespoon butter. Combine onion
mixture with chicken, beans, and chilies; set aside. Over low heat,
combine flour and remaining butter; stir in chicken broth and 1/2 cup
cheese. Stirring constantly, continue cooking until sauce begins to thicken
and boil. Remove from heat. Dip each tortilla into hot sauce to soften;
fill each with 2 heaping tablespoons chicken mixture. Roll up. Arrange
rolls in 9-by-13-by-2-inch baking dish. Combine remaining sauce with
leftover filling; pour over rolls. Sprinkle with remaining cheese. Bake in
350øF oven for 30 minutes or until heated through.