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Full Online Book HomeLearning KitchenPoultry - Chicken Casserole - Chicken Enchilada Casserole
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Poultry - Chicken Casserole -  Chicken Enchilada Casserole Post by :dbarrett Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2968

Click below to download : Poultry - Chicken Casserole - Chicken Enchilada Casserole (Format : PDF)

Poultry - Chicken Casserole - Chicken Enchilada Casserole

3 tablespoons butter
1/4 cup all-purpose flour
1 cup milk
1/2 cup chicken broth
2 cups chopped cooked chicken
1/4 cup chopped red bell pepper
1 (4 oz.) can chopped green chilies
2 tablespoons dried taco seasoning mix
2 cups shredded Cheddar cheese, (or Jack/Cheddar combo)
6 (6 inch) corn tortillas, halved
1/2 cup chopped fresh cilantro

Topping Ingredients:
Sour cream, if desired
Salsa, or Pico de Gallo, if desired
sliced ripe olives, if desired


Heat oven to 375. Spray a 2 quart round casserole with no-stick spray.

Melt butter in 2 quart saucepan until sizzling, add flour. Cook over medium heat, stirring about 1 minute. Add milk and chicken broth. Cook and stir, constantly, until mix comes to a boil (about 5 minutes) Add chicken, red pepper, chilies and taco seasoning; continue cooking until heated through; about 2 minutes and then remove from heat.

Assemble casserole by spreading 3/4 cup chicken mixture in bottom of dish. Arrange 4 tortilla halves over sauce; top with 3/4 cup chicken mix. Add 2/3 cup cheese. Layer 4 tortilla halves, 3/4 cup chicken mix, 2/3 cup cheese, etc. repeat layering. Bake for 20 to 25 minutes or until bubbly. Sprinkle with cilantro.

Serve with sour cream, salsa and ripe olives, if desired. About 5 servings.
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