I can’t believe I haven’t posted this recipe yet! I am so happy to finally be sharing my go-to, always a big hit, recipe is always asked for, and easy to tote casserole of yummy goodness!
The last time I served this was on Cinco de Mayo, 2013. When I pulled out my cookbook and photos of our dinner, my daughter thought I was going to prepare this casserole for our evening meal. Happy dance, then disappointment ensues. Oops, ok … I have now committed to making this meal for my family this weekend. College Football and Chicken Enchiladas – I’m In! Everyone including Boo and Sunny (our cats) are dancing with joy! I am a sucker for chicken recipes made with flour or corn tortillas. The bite size chicken breast, Monterey Jack Cheese, sour cream, and mild (but flavorful) seasonings make this a well-loved dish for young or old and picky or adventurous eaters across the globe!
Chicken Enchilada Casserole I medium onion, chopped – 1 bell pepper, chopped – 2 Tbsp. butter – 2 c. cooked, cubed, boneless skinless chicken breast – 4 ounces canned, mild diced green chiles – 3 Tbsp. butter – ¼ c. flour – 1 tsp. ground coriander - ¾ tsp. salt - 2-½ c. chicken broth – 1 c. sour cream 2 – c. shredded Monterey Jack Cheese – 12 6” flour tortillas
This may seem difficult to make, but it’s really a snap. Yes, a little messy and time consuming, but well worth the effort!
In a large saucepan melt 2 Tbsp. butter and cook onion and bell pepper till tender. Combine onion mixture in a bowl with cubed chicken and mild green chilies; set aside. For the sauce; melt 3 Tbsp. butter in the same saucepan. Stir in flour, ground coriander, and salt. Once combined, this should resemble a sticky paste.
This is what is called a roux: a cooked mixture of butter or other fat and flour used to thicken sauces, soups, etc. Stir in chicken broth and simmer and stir until thickened and bubbly. Cook and stir about 2 more minutes.
Remove from heat; stir in sour cream and ½ c. of the Monterey Jack Cheese. Now this next part may sound complicated so pay attention, please! :) The goal here is to moisten both the chicken mixture and flour tortillas. You will then roll up the filled tortillas, top with remaining sauce and Jack Cheese. Bake, cool a bit, and then devour! Got it?
So, here goes … pour about 1/3 of the cheese sauce into the chicken mixture and stir. Spread about 2 Tbsp. cheese sauce onto a dinner plate, place the tortilla on top, press down a bit and moisten.
Place 2 Tbsp. or so of the chicken mixture down the center of the tortilla. Roll up the tortilla and place seam side down on a large, greased baking dish. Repeat.
Arrange rolls side-by-side and top with remaining cheese sauce. Sprinkle remaining Jack Cheese over all and bake, uncovered at 350 for about 30 minutes. Easy, right
I have taken this casserole to friend’s homes countless times. You can prepare the enchiladas (a day ahead is a-ok)) and deliver hot or with baking instructions. I usually serve with fluffy rice pilaf and Cathy’s House Salad. I will post the recipe for my perfect salad dressing next time, ok? Until then … ENJOY!