CREAM OF CHICKEN ENCHILADA CASSEROLE RECIPES

Steps:

• In a small skillet, saute onion and green pepper in butter until tender. In a large bowl, combine the chicken, green chilies and onion mixture., In a small saucepan, combine flour and coriander. Add broth; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; stir in sour cream and 1/2 cup cheese. Stir 3/4 cup sauce into chicken mixture., Place 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in a 13-in. x 9-in. baking dish coated with cooking spray. Pour remaining sauce over top; sprinkle with remaining cheese. Bake, uncovered, at 350° for 30-35 minutes or until heated through.

Steps:

• 1. In a large bowl, toss the chicken with the black beans, corn, green chiles, red onion and taco seasoning. 2. Pour a quarter of the enchilada sauce into the base of the slow cooker. Arrange 5 tortillas over the sauce and then top with a third of the chicken mixture. Sprinkle with � cup cheese. Repeat this layering pattern two more times. 3. Top the third layer with the remaining tortillas, enchilada sauce and cheese. 4. Cook on low for 5 to 6 hours. 5. Serve portions garnished with sour cream, thinly sliced scallions and chopped fresh cilantro.