White Chicken Enchilada Casserole

I'm pretty much always in the mood for mexican food and I was really wanting to make some enchiladas on Sunday so I found this delicious recipe that is different than your typical one.  This is a layered enchilada dish that I think works great because it's a lot easier to serve this way than trying to find the tortillas wrapped up and cut around them to serve it.  This way, they last a lot longer and will go farther because you don't have to serve such big portions.  I loved the white beans and flavoring in the sauce so give it a try and I think it will be a new favorite for you!

| WHITE CHICKEN ENCHILADA CASSEROLE |

serves 8-10 servings

prep time - 20 min / cook time - 35 min

| INGREDIENTS |

3 tablespoons butter

3 tablespoons all-purpose flour

2 cups chicken stock

1 [4 oz] can chopped green chiles

1/2 teaspoon ground cumin

1 cup sour cream [or you can use plain Greek yogurt]

24 soft flour tortillas, halved

2 cups shredded cooked chicken

1 [14 oz] cans white northern beans, rinsed and drained

3 cups shredded peper jack cheese

1 avocado, peeled, pitted and diced

1/4 cup chopped fresh cilantro leaves


| DIRECTIONS |

Preheat oven to 375 degrees.  Grease a 9x13 inch baking pan with cooking spray, and set aside.

Heat butter in a large sauté pan over medium-high heat.  Add flour, and whisk to combine.  Cook for 1 minute until lightly browned, stirring frequently.  Add half of the chicken stock, and whisk until combined.  Then add the remaining chicken stock, green chiles, and cumin, and whisk until combined.

Let the mixture continue heating until it reaches a simmer and thickens slightly, about 2-3 minutes.  Stir in sour cream [or greek yogurt] and whisk until combined.  Remove from heat and set aside.

To assemble the enchiladas, place 8 tortillas halves in the prepared baking pan so that they cover the bottom of the pan.  Spread about 1/3 of the cream sauce evenly on top the tortillas.  Sprinkle half of the chicken on evenly on top of the sauce, followed by half of the beans, and 1 cup shredded cheese.  Repeat with a second layer of tortillas, cream sauce, chicken, beans and cheese.  Then add a final layer of just tortillas, the rest of the cream sauce and cheese.

Cover the casserole with aluminum foil.  Bake for 20 minutes.  Then remove the aluminum foil and bake for an additional 15 minutes, uncovered, until the cheese is melted and begins to brown around the edges and the casserole is cooked through.

Remove pan, and sprinkle with avocado and fresh cilantro.  Serve warm.

Original recipe from Gimme Some Oven