Chicken Enchilada Casserole

Total Time
Prep 0 mins
Cook 0 mins

Ingredients Nutrition


  1. Preheat oven to 350*. Saute onion, pepper and garlic in 1 tablespoon butter.
  2. Combine onion mixture with chicken, beans, and chilies; set aside.
  3. Over low heat, combine flour and remaining butter; stir in chicken broth and 1/2 cup cheese.
  4. Stirring constantly, continue cooking until sauce begins to thicken and boil.
  5. Remove from heat.
  6. Dip each tortilla into hot sauce to soften; fill each with 2 heaping tablespoons chicken mixture.
  7. Roll up.
  8. Arrange rolls in 9-by-13-by-2-inch baking dish.
  9. Combine remaining sauce with leftover filling; pour over rolls.
  10. Sprinkle with remaining cheese.
  11. Bake for 30 minutes or until heated through.
Most Helpful

My family loves this recipe! I did make a few changes... the sauce didn't turn out right when I followed the directions the first time, so the next time I just made a paste of the butter and flour, slowly added the broth (just like making gravy), and then when it thickened, I added the cheese. I also added 2 tbsp. of the mild green Tabasco sauce for extra kick! Even my 2 yr old loves it!

Vicki72 January 02, 2009

Nice dish! I baked this in 2 smaller square dishes and am freezing one since there are only 3 of us. I used whole wheat tortillas, rather than the corn, and a Mexican cheese blend. We enjoyed it, and I'll look forward to enjoying it again the next time I don't feel like cooking and just have to pull the other dish out of the freezer! Thanks!

GaylaJ July 21, 2005