Chicken Enchilada Casserole

by Chef Robert Davies
Janus Bed And Breakfast

Ingredients

3 tablespoons butter or margarine, melted
1 cup onions, chopped
1/2 cup green bell peppers, chopped
1 garlic clove, minced
1 1/2 cups cubed cooked chicken
2 cups French style green beans, (15 oz.)
1 cup green chili, chopped (4 oz.)
2 teaspoons flour
1-1/2 cups chicken broth
1 cup shredded Monterey Jack cheese
12 corn tortillas (6 inch)

Directions

Saute onion, pepper and garlic in 1 tablespoon 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 cup 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 tablespoons 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-degree oven for 30 minutes or until heated through.


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