Creamy Baked Chicken Enchilada Casserole
This creamy, cheesy Chicken Enchilada Casserole is a delicious and comforting family meal. Tender shredded chicken is combined with a flavorful green chile sauce, rolled in warm corn tortillas, and baked to perfection with a melty cheese topping.
Instructions
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1
Sauté the onion and green pepper in butter until tender.
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2
In a large bowl, combine the sautéed vegetables, shredded chicken, and chopped green chiles.
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3
In a small saucepan, whisk together the flour and coriander. Gradually stir in the chicken broth and cook until thickened, about 1-2 minutes. Remove from heat and stir in the sour cream and 1/2 cup of the cheese. Add 3/4 cup of the sauce to the chicken mixture.
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4
Place 1/3 cup of the chicken mixture down the center of each warm corn tortilla, roll up, and place seam-side down in a 13x9-inch baking dish coated with cooking spray. Pour the remaining sauce over the top and sprinkle with the remaining 1/2 cup of cheese.
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5
Bake at 350°F for 30-35 minutes, or until heated through and the cheese is melted and bubbly.
Nutrition Information
Per serving (based on 6 servings)
Nutrition information is automatically calculated and should be considered an estimate.
