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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. -
Fiesta Salmon Loaf
Fiesta Salmon Loaf
1 can (15-1/2 oz.) salmon or
2 cans (7-3/4 oz.) salmon
1-1/2 cups cooked rice
1 can (8-3/4 oz.) cream-style
corn
1/3 cup chopped green pepper
2 tablespoons chopped green
onions
3 tablespoons diced green
chilies
1 cup grated Monterey Jack
cheese
1 egg, beaten
1/4 teaspoon seasoning salt
3 drops Tabasco sauce
Drain and flake salmon, reserving liquid. Combine salmon and reserved
salmon liquid with remaining ingredients. Turn into an oiled 8-1/2 x 4-1/2-
inch loaf pan. Bake at 350 degrees 1 hour. Remove from oven and let stand
5 minutes. Turn out on platter and garnish with lemon slice and parsley.
Makes 6 servings.
Because the fat content in canned salmon is the polyunsaturated type, it
is recommended for those on low cholesterol diets.
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# Fiesta Salmon Loaf
## Ingredients
- 1 can (15-1/2 oz.) salmon or 2 cans (7-3/4 oz.) salmon
- 1-1/2 cups cooked rice
- 1 can (8-3/4 oz.) cream-style corn
- 1/3 cup chopped green pepper
- 2 Tbsp chopped green onions
- 3 Tbsp diced green chilies
- 1 cup grated Monterey Jack cheese
- 1 egg, beaten
- 1/4 tsp seasoning salt
- 3 drops Tabasco sauce
## Instructions
1. Drain and flake salmon, reserving liquid.
2. Combine salmon and reserved salmon liquid with remaining ingredients.
3. Turn into an oiled 8-1/2 x 4-1/2-inch loaf pan.
4. Bake at 350 degrees for 1 hour.
5. Remove from oven and let stand 5 minutes.
6. Turn out on platter and garnish with lemon slice and parsley.
Makes 6 servings.