Chicken Enchilada Casserole
Ingredients:
- butter - 3 T
- flour - 3 T
- chicken stock - 2 cups
- chopped green chiles - 4 ounce can
- ground cumin - 1/2 t
- sour cream - 1 cup
- soft flour tortillas, halved - 24
- shredded cooked chicken - 2 cups
- White Northen beans, rinsed, drained - 2 - 14 ounce cans
- shredded pepper jack cheese - 3 cups
- avocado, peeled, diced - 1
- chopped fresh cilantro - 1/4 cup
Instructions:
In a skillet, melt butter over medium-high heat. Add flour, whisk to combine. Cook for 1 minute until lightly browned, stir frequently. Add 1 cup chicken stock, whisk until combined. Whisk in remaining chicken stock, green chiles and cumin. Let mixture simmer and thicken slightly, 2 - 3 minutes. Whisk in sour cream. Remove from heat; set aside.
Place 8 tortilla halves in a greased 13 x 9 inch baking pan so that they cover the bottom of the pan. Start layering ingredients - evenly spread 1/3 of cream sauce over tortillas, 1/2 of the chicken, 1/2 of the beans, 1 cup cheese. Repeat with a second layer of tortillas, 1/3 cream sauce, chicken, beans and cheese, third layer of tortillas, cream sauce and cheese.
Cover casserole with foil. Bake in a preheated 375 degree oven for 20 minutes. Remove foil and bake uncovered for 15 minutes, until cheese is melted and starts to brown around the edges.
Remove from oven, sprinkle avocado and cilantro over top. Serve warm.
