Tuesday, February 4, 2014

Chicken & Cheese Enchilada Cassarole with Green Chili & Sour Cream Sauce

I made this for dinner tonight and loved it and just had to share the recipe. I made it as a casserole which the directions describe but you could make it as rolled enchiladas as well. I used whole wheat flour tortillas. Delish!


8-10 soft taco shells (smaller flour tortillas)
2 cups cooked, shredded or cubed chicken
2 cups shredded Monterey Jack cheese
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chilies


Preheat oven to 350 degrees. Grease a 9×13 pan. Place a layer of tortillas on bottom of pan. Add ½ of the chicken and ½ of the cheese on top of tortillas. Add another layer of tortillas. Add the remainder of the chicken and cheese. Add one last layer of tortillas. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly. Stir in sour cream and chilies. Do not bring to boil, you don’t want curdled sour cream. Pour over enchiladas and top with remaining cheese. Cover with foil and bake 22 min. 

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