Chicken Enchilada Casserole Recipe




  1. In a large skillet, melt the butter and cook the onion and pepper until tender – about 5 minutes
  2. Grab yourself a medium sized bowl, and add the chicken, drained tomatoes with chili peppers, and the cooked onion and pepper
  3. Add the rest of the butter to the skillet
  4. Mix in the flour, coriander and salt
  5. Add the chicken broth, mix well
  6. Cook on medium/high heat until the sauce thickens up – this should only take a few minutes
  7. Turn the heat off, add the sour cream and ONLY 1/2 cup of the shredded cheese
  8. Now, you have your enchilada sour cream sauce
  9. Stir 1/2 cup of the sour cream sauce into the chicken mixture
  10. Grab a 9×13 baking dish and pour some of the sauce into the bottom, just so it covers it
  11. Take your tortillas, and scoop 1/4 cup of the chicken mixture into each one
  12. Roll them up nice and tight and place seam side down into the baking dish with sauce on the bottom
  13. Once you have them all filled and in the pan, add the rest of the sauce to the top of the enchiladas
  14. Spread the remaining cheese over the enchiladas
  15. Bake at 350 degrees for 25 minutes
  16. Serve with the tomato and pepper rellish