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

Steps

1. Preheat oven to 375 degrees. Grease a 9×13 inch baking pan with cooking spray; set aside.
2. 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.
3. Enchilada assembly: