Recipe:  Chicken Enchilada Casserole



Ingredients:

1  cup chopped onion 
1/2  cup chopped green pepper 
2 T  butter or margarine 
2  cups chopped cooked chicken or turkey 
1 -4oz can green chili peppers, rinsed, seeded and chopped 
3 -T   butter or margarine   (yes this is correct) 
1/4 cup all purpose flour 
1-teas. ground coriander 
3/4-teas.salt 
21/2  cups chicken broth 
1 cup dairy sour cream 
4 oz. Red Enchilada Sauce 
1 1/2 cups shredded Monterey Jack cheese (6 oz) 
12-6-inch tortillas 

Instructions:

In a large saucepan cook onion and green pepper in the 2 Tablespoons
butter or margarine till tender.  Combine onion mixture in a bowl with
chopped chicken and green chili peppers; set aside.  For sauce, in the
same saucepan melt 3 Tablespoons butter.  Stir in flour, coriander,
and salt.  Stir in chicken broth all at once; cook and stir till
thickened and bubbly.  Cook and stir 1-2 minutes more.  Remove from
heat; stir in sour cream and 1/2 cup of the cheese.  Stir 1/2 cup of
the sauce into the chicken mixture.  Dip each tortilla into remaining
sauce to soften; fill each with about 1/4 cup of the chicken mixture.
Roll up.  Arrange rolls in a 13x9x2 inch.  baking dish; pour 4 oz of
Red Enchilada Sauce on top and then the remaining cheese sauce.
Sprinkle with remaining cheese.  Bake uncovered in a 350 F oven about
25 min or till bubbly.  Serves 6.