Chicken Enchilada Casserole

A Great recipe for using up that leftover chicken or turkey.

Ingredients

• 2 cu. sliced fresh mushrooms
• 1 medium onion, chopped
• 1 small bell pepper, seeded and chopped
• 2 Tbls. minced jalapeno pepper
• 2 to 3 cups cooked diced chicken or turkey
• 1 (4-ounce) can chopped green chilies
• 1/4 cu. milk
• 3 Tbls. all-purpose flour
• 1 1/2 cu. water
• 3/4 tsp. chili powder
• 1/2 tsp. salt
• 1/2 tsp. ground cumin
• 1/4 tsp. pepper
• 8 corn tortillas
• 1 cu. shredded cheddar cheese
• Chopped fresh tomato for accompaniment
• Sour cream for accompaniment

Directions

Saute mushrooms, onion, bell pepper and jalapeno until tender. Remove skillet from heat; stir in chicken or turkey and green chilies. Set aside. Combine milk and flour in a small saucepan. Gradually stir in water; cook over medium heat, stirring until thick and bubbly. Stir in chili powder, salt, cumin, and pepper. Add to chicken mixture and set aside. Wrap tortillas in damp paper towels and then in foil. Bake at 350*F. for 10 minutes. Arrange half of the tortillas in a 12 X 8 X 2-inch dish. Top with half of chicken mixture. Repeat with remaining tortillas and chicken mixture. Cover and bake for 25 minutes, uncover and sprinkle with cheese; bake for 10 minutes more. Let stand for 10 minutes.

Submitted 6/13/05.
Source: Cooks Recipes
Submitted By: Eileen Werth
crzylegs@erols.com
Chicken Enchilada Casserole