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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

White Chicken Enchilada Casserole Recipe

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This recipe for White Chicken Enchilada Casserole is from Molloy, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 T. butter
3 T. flour
2 c. chicken stock
4 oz. diced green chiles
1/2 t. cumin
1 c. sour cream
24 (+/-) flour tortillas
2 c. chicken (cooked & shredded)
14 oz. White Northern Beans
3 c. Pepper Jack Cheese
1 avocado (peeled, pitted & diced)
1/4 c. cilantro (chopped)
Directions:
Directions:
Boil chicken and shred. Preheat oven to 375º and grease a 9x13" baking pan with cooking spray. Heat butter in a large pan over medium-high heat. Add flour and whisk to combine. Cook for 1 minute until lightly brown, stir frequently. Add 1/2 chicken stock. Whisk until combined. Add remaining chicken stock, green chiles, cumin and whisk until combined.

Let mixture heat/simmer until thickened. Approx. 2-3 minutes. Store in sour cream and whisk until combined. Remove from hat and set aside.

Assemble pan. Place 8 tortilla halves in the prepared ban so they cover the bottom of the pan. Spread 1/3 sauce evenly on top of tortilla. Sprinkle 1/2 chicken, 1/2 of beans and 1 c. cheese. Repeat with 2nd layer of tortillas, cream sauce, chicken, beans and cheese. Add final layer of tortilla, cream & cheese.

Cover & bake for 20 minutes. Uncover and bake for an additional 20 minutes.
Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
60 minutes
Personal Notes:
Personal Notes:
I bake mine for longer than 20 minutes if the cheese isn't golden brown.

 

 

 

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