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  Recipe Home » Poultry » CHICKEN ENCHILADA CASSEROLE
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  CHICKEN ENCHILADA CASSEROLE
  Category: Poultry
  Author: Ashley
  Date: 1/1/2007
  Hits: 333
Ingredients:
3 Tbls. butter or margarine, melted
1/2 C. chopped green bell pepper
1-1/2 C. cubed cooked chicken
1 C. (4 oz.) green chilies, chopped
1-1/2 C. chicken broth
12 (6-inch) corn tortillas
1 C. chopped onion
1 clove garlic, minced
2 C. (15 oz.) ranch style beans
2 tsp. flour
1 C. shredded Monterey jack
Instructions:
Sauté onion, pepper and garlic in 1 Tbls. butter. Combine onion mixture with chicken, beans, and chilies; set aside. Over low heat, combine flour and remaining butter; stir in chicken broth and 1/2 C. cheese. Stirring constantly, continue cooking until sauce begins to thicken and boil. Remove from heat. Dip each tortilla into hot sauce to soften; fill each with 2 heaping Tbls. chicken mixture. Roll up. Arrange rolls in 9x13x2-inch baking dish. Combine remaining sauce with leftover filling; pour over rolls. Sprinkle with remaining cheese. Bake in 350 oven for 30 minutes or until heated through.
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