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Nutrition Facts

Serving Size 1 (401g)

Recipe makes 6 servings

Calories 756
Calories from Fat 348 (46%)
Amount Per Serving %DV
Total Fat 38.7g 59%
Saturated Fat 19.6g 98%
Monounsaturated Fat 13.1g
Polyunsaturated Fat 3.6g
Trans Fat 0.0g
Cholesterol 102mg 34%
Sodium 1598mg 66%
Potassium 581mg 16%
Total Carbohydrate 68.9g 22%
Dietary Fiber 4.6g 18%
Sugars 5.1g
Protein 32.5g 65%

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Chicken Enchilada Casserole

Recipe #12832 | 45 min | 20 min prep | add private note
Karen From Colorado

By: Karen From Colorado
Oct 16, 2001

Mild, but very tasty chicken Enchilada dish.

SERVES 6 -8 (change servings and units)

Ingredients

Directions

  1. 1
    In a large saucepan cook onion and green pepper in the 2 tablespoons of butter until tender.
  2. 2
    Combine onion mixture in a bowl with chopped chicken and green chili peppers.
  3. 3
    Set aside.
  4. 4
    For sauce, in the same pan melt 3 tablespoons butter.
  5. 5
    Stir in flour, coriander and salt.
  6. 6
    Stir in chicken broth all at once.
  7. 7
    Cook and stir till thickened and bubbly.
  8. 8
    Remove from heat.
  9. 9
    Stir in sour cream and 1/2 cup of the cheese.
  10. 10
    Stir 1/2 cup of the sauce into the chicken mixture.
  11. 11
    Fill each tortilla with about 1/4 cup of the chicken mixture.
  12. 12
    Roll up and arrange in a 13x19x2 baking dish.
  13. 13
    Pour remaining sauce over and sprinkle with remaining cheese.
  14. 14
    Bake, uncovered in a 350 oven about 25 minutes or until bubbly.
  15. 15
    Can be made ahead of time and frozen. Place a large sheet of heavy duty foil in your baking dish with enough foil over the end to fold up and over the frozen casserole. Make the casserole up until you are ready to bake it. Freeze it solid. Remove frozen casserole from your dish and encase in the excess foil for storage. This frees up the dish for other meals. When you wish to heat it, remove foil from the still frozen casserole, and place back into the dish that you froze it in initially to thaw; bake as directed.

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Featured Reviews for This Recipe

From: TheFamilyCook

On Jul 2, 2009

I usually use a recipe using a "cream of" soup, but decided to try this recipe since I had the ingredients on hand. Wow, I don't think I'll ever go back. It was super easy to prepare, and just had the extra oomph in taste. I didn't use peppers, and used cheddar instead of jack, but it still was amazing.

0 people found this review helpful

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  • From: Chef #883837

    On Apr 28, 2009

    I used `1/2 tsp. cumin instead of the coriander, and they were great! These sure hit the spot!

    1 person found this review helpful

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  • From: Merv

    On Aug 19, 2002

    This is a five star recipe but unless you know what you are doing, you can get into trouble. For instance, it calls for 1 cup onions but does not tell you that they should be sliced, diced, minced or whatever. It also calls for two cups of chicken or turkey but does not advise that this is already cooked and diced. That's my two cents worth. Keep up the good work Merv

    14 people found this review helpful

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    From: PanNan

    On Jan 11, 2003

    We're used to the typical Texmex or Mexican enchildas and this recipe is really different and delicious. It has great flavor! I used flour tortillas, but will probably use corn next time. I found that the fresh flour tortillas absorbed so much of the liquid they became too doughy. Evenso, they tasted great because of the wonderful sauce. We loved the filling, too. I will use spicy green chili peppers next time - but that is just a matter of our spicy taste preference. I highly recommend this recipe.

    11 people found this review helpful

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  • Read all 56 reviews

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