Chicken Enchilada Casserole with Pimientos and Cheddar

  • Yield: 6 servings


3cups cooked, cubed chicken
1/4cup margarine
1cup chopped onion
1/4cup flour
2-1/2cup water
1tablespoon chicken bouillon
8ounces sour cream
2cups shredded cheddar cheese, divided
1cup chopped green chili peppers
1-- jar (2 oz.) pimento, drained
1/2teaspoon chili powder
12-- tortillas
1teaspoon chives


  1. In large frypan over medium heat, place margarine. Add onion and saute about 2 minutes. Stir in flour. In water, dissolve chicken bouillon; add to frypan, stirring. Cook until slightly thickened, remove from heat and stir in sour cream. Reserve 1/3 of mixture and place remainder in large bowl. Add chicken, 1 cup of the cheddar cheese, chili peppers, pimento and chili powder, mixing well. Spoon equal portions of mixture into each tortilla, roll up and place in 9×13-inch baking pan. Pour reserved sauce over all and top with remaining 1 cup cheddar cheese. Sprinkle with chives and bake in 350 degree F. oven for 25 minutes. Pass Toppings. Makes 6 servings.
  2. Toppings: shredded lettuce, chopped tomatoes, chives, sour cream and hot sauce.