Chicken Enchilada Casserole Recipe

• 2 cups cooked chicken
• 2 1/2 cups chicken broth
• 1-cup onions
• 2 tablespoons butter
• 4 oz. green chili peppers, rinsed, seeded, and chopped
• 3 tablespoons butter
• 1-teaspoon ground coriander seed
• 1-cup sour cream
• 12 corn tortillas
• 1/2 cup red bell peppers
• 1 1/2 cups Monterey Jack cheese
• 1/4-cup flour
• 3/4-teaspoon salt

• Take a large saucepan and heat 2 tablespoons butter. Cook the onion and green pepper until they turn tender. Set aside in a bowl that has chopped chicken and green chili peppers.
• In the same saucepan, melt the 3 tablespoons of butter. Add flour, coriander, and salt and blend nicely. Stir in the chicken broth all at once. Stir and cook until it becomes thick and bubbly.
• Remove from heat and add 1/2 cup of grated Monterey Jack cheese and then add the sour cream. Scoop out 1/2 cup of this mixture and add it to the chicken concoction.
• Take each tortilla and dip it into the hot sauce. This makes the tortilla soft and it does not break. Then fill with 1/4 cup of the chicken mixture and roll it up.
• Arrange these rolls in a baking dish and pour remaining sauce (if any) over the rolls. Sprinkle remaining shredded cheese on top.
• Bake it at 350o F without covering for about 25 minutes and serve hot.