Creamy White Chicken Enchilada Casserole
Description
Give yourself a break and make an easy casserole for your next meal. It will turn out to be one of your most request dinners ever!
Ingredients
3 T. butter
3 T. all-purpose flour
2 c. chicken stock
4 oz. can chopped green chiles
½ t. ground cumin
1 c. plain Greek yogurt or sour cream
24 soft flour tortillas, halved
2 c. shredded cooked chicken (rotisserie chicken is a great time saver)
28 oz. canned Great Northern beans, drained and rinsed
3 c. shredded Pepper Jack cheese, divided
1 avocado, peeled, pitted and diced
¼ c. chopped fresh cilantro leaves
Directions
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Preheat oven to 375 degrees. Grease a 9×13 inch baking pan with cooking spray; set aside.
Heat butter in a large skillet over medium-high heat. Add flour; whisk to combine; cook for 1 minute until lightly browned, stirring frequently. Add half of the chicken stock; whisk until combined; add remaining chicken stock, green chiles and cumin; whisk until combined. Cook until reaching a simmer and thickens slightly, about 2-3 minutes. Stir in Greek yogurt; whisk until combined; remove from heat; set aside.
Enchilada assembly:
Place 8 tortilla halves in prepared baking pan to cover the bottom of the pan. Spread 1/3 of the cream sauce evenly on top of the tortillas; sprinkle half of the chicken evenly on top of the sauce; spread on half of the beans; sprinkle on 1 c. shredded cheese. Repeat with another layer of tortillas, cream sauce, chicken, beans and cheese. Finally, end with a layer of tortillas, cream sauce and cheese.
Cover with aluminum foil. Bake for 20 minutes; remove foil; bake for 15 more minutes, until cheese has melted and begins to brown around the edges and casserole is cooked through. Remove from oven.
Serve warm with diced avocado and fresh chopped cilantro.
8-10 servings.