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Chicken Enchilada Casserole
Chicken Enchilada Casserole
1 cup chopped onion
1/2 cup chopped green pepper
2 tablespoons butter
2 cups cooked chicken
chopped.
1 4 oz. can green chili
peppers, rinsed, seeded,
and chopped.
3 tablespoons butter
1/4 cup all purpose flour
1 tsp. ground coriander
seed
3/4 tsp. salt
2 1/2 cups chicken broth
1 cup dairy sour cream
1 1/2 cup shredded
montery jack cheese
12 6 inch tortillas.
In large saucepan cook
onion & green pepper in
the 2 tablespoons butter
till tender. Combine in a
bowl with chopped
chicken and green chili
peppers; set aside.
In same saucepan melt
the 3 tablespoons butter
Blend in flour, coriander,
and salt. Stir in
chicken broth all at
once; cook & stir till
thickened & bubbly. Remove
from heat; stir in sour
cream & 1/2 cup of cheese.
Stir 1/2 cup of the sauce
into chicken. Dip each
tortilla into remaining
hot sauce to soften;
fill each with about
1/4 cup of the chicken
mixture. Roll up. Arrange
rolls in a 13 x 9 x 2
inch baking dish; pour
remaining sauce
over. Sprinkle with
remaining cheese.
Bake uncovered, in
350° oven about
25 minutes or till
bubbly. Serves 6.
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# Chicken Enchilada Casserole
*Serves 6*
## Ingredients
- 1 cup chopped onion
- 1/2 cup chopped green pepper
- 2 Tbsp butter
- 2 cups cooked chicken, chopped
- 1 (4 oz.) can green chili peppers, rinsed, seeded, and chopped
- 3 Tbsp butter
- 1/4 cup all-purpose flour
- 1 tsp ground coriander seed
- 3/4 tsp salt
- 2 1/2 cups chicken broth
- 1 cup dairy sour cream
- 1 1/2 cups shredded Monterey Jack cheese
- 12 (6-inch) tortillas
## Instructions
1. In a large saucepan, cook onion and green pepper in the 2 Tbsp butter till tender.
2. Combine in a bowl with chopped chicken and green chili peppers; set aside.
3. In the same saucepan, melt the 3 Tbsp butter. Blend in flour, coriander, and salt.
4. Stir in chicken broth all at once; cook and stir till thickened and bubbly.
5. Remove from heat; stir in sour cream and 1/2 cup of the cheese.
6. Stir 1/2 cup of the sauce into the chicken mixture.
7. Dip each tortilla into the remaining hot sauce to soften; fill each with about 1/4 cup of the chicken mixture. Roll up.
8. Arrange rolls in a 13 x 9 x 2 inch baking dish; pour remaining sauce over. Sprinkle with remaining cheese.
9. Bake uncovered in a 350° oven about 25 minutes or till bubbly. -
West Claims Chili Native Soup
West claims chili native soup
1 medium white onion, chopped
1 ripe tomato
1 clove garlic, minced
1 (8-ounce) can green chili salsa (sauce)
1 (8-ounce) can green chili peppers, seeded, diced
1 teaspoon dried leaf oregano
1 teaspoon Tabasco pepper sauce (yes, one
teaspoon)
1 tablespoon hot chili powder (if varying
strengths of chili powder aren't available, use 2
tablespoons of most common chili powder to
substitute for this and the next two ingredients)
1 tablespoon medium strength chili powder
1 heaping tablespoon mild chili powder
½ to 1 teaspoon salt
In separate skillets, cook pork and beef 10 minutes.
Add ½ teaspoon cumin to each skillet. In a 6-quart
saucepot, combine celery, onion, tomato, garlic, chili
salsa, chili peppers, oregano and Tabasco sauce. Combine
chili powders in a small bowl; add a small amount of
water to form a paste; add to saucepot, mix well. Cook,
covered, 20 minutes, stirring occasionally. Drain juice
from meat, reserving ¼ cup; add meat and
reserved meat juice to chili mixture. Cook, stirring fre-
quently, 1 to 1½ hours, or until meat is tender. Before
serving, add salt to taste. Yields 4 to 6 servings.
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# West Claims Chili Native Soup
*Yields 4 to 6 servings*
## Ingredients
- 1 medium white onion, chopped
- 1 ripe tomato
- 1 clove garlic, minced
- 1 (8-oz) can green chili salsa (sauce)
- 1 (8-oz) can green chili peppers, seeded, diced
- 1 tsp dried leaf oregano
- 1 tsp Tabasco pepper sauce
- 1 Tbsp hot chili powder*
- 1 Tbsp medium strength chili powder*
- 1 heaping Tbsp mild chili powder*
- 1/2 to 1 tsp salt
- 1/2 tsp cumin (for pork skillet)
- 1/2 tsp cumin (for beef skillet)
*If varying strengths of chili powder are not available, substitute 2 Tbsp of standard chili powder for all three chili powder ingredients.
## Instructions
1. In separate skillets, cook pork and beef for 10 minutes. Add 1/2 tsp cumin to each skillet.
2. In a 6-quart saucepot, combine celery, onion, tomato, garlic, chili salsa, chili peppers, oregano, and Tabasco sauce.
3. Combine chili powders in a small bowl; add a small amount of water to form a paste. Add paste to saucepot and mix well.
4. Cook, covered, for 20 minutes, stirring occasionally.
5. Drain juice from meat, reserving 1/4 cup. Add meat and reserved meat juice to chili mixture.
6. Cook, stirring frequently, 1 to 1 1/2 hours, or until meat is tender.
7. Before serving, add salt to taste.