Trials of a Long Haired Girl Tries...Better Homes & Garden Chicken Enchilada (as modified)

Chicken Enchilada Casserole

3 Tbsp Kerrygold Pure Irish butter

2 breast(s), shredded Cooked skinless boneless chicken breast(s)

4 oz Canned diced green chiles

0.25 cup(s) All-purpose flour

1 cup(s) Simple Truth Organic Cultured sour cream

1.5 cups Trader Joe's Fancy shredded lite Mexican blend

12 tortilla(s) Mission Street Tacos Corn tortillas

1 cup Uncooked onion(s)

0.50 cup Uncooked bell pepper(s)

3 tsp Better Than Bouillon Chicken Base, Reduced Sodium

In a large saucepan, cook onion and green pepper in cooking spray till tender.  Combine onion mixture in a bowl with the shredded chicken and green chili peppers, set aside.

For sauce, in the same saucepan, melt 3 tabelspoons of butter.  Stir in flour, coriander and salt.  Stir in 2.5 cups of water with Better than Bullion, all at once.  Stire till thickened and bubbly.  Cook and stir 1 to 2 minutes more.  Remove from heat; stir in sour cream and 0.5 cup of cheese.   Stir half the sauce into the chicken mixture.  Add a little of the sauce mixture on the bottom of your 13 x 9 inch baking dish.  Top with corn tortillas to cover the bottom, then add the chicken mixture and more tortillas.  Top with remaining sauce and sprinkle with remaining cheese.  Bake uncovered in a 350 degree oven for about 25 minutes or until bubbly.  Serves 6.

The original recipe calls for you to make individual enchiladas, but we enjoyed this the last time as an actual casserole.  It was so good.


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