White Chicken Enchilada Casserole at home
- Yield 8
- Prep 20 minutes
- Cook 35 minutes
- Total 55 minutes
White Chicken Enchilada Casserole at home is a casseroles recipe on Avoteb. The yield on the card is 8. Plan on 55 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 8 servings
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken stock
- 1 (4 ounce) can Old El Paso chopped green chiles
- ½ teaspoon ground cumin
- 1 cup plain Greek yogurt or sour cream
- 24 Old El Paso soft flour tortillas, halved
- 2 cups shredded cooked chicken
- 2 (14-ounce) cans White Northern beans, rinsed and drained
- 3 cups shredded Pepper Jack cheese
- 1 avocado, peeled, pitted and diced
- ¼ cup chopped fresh cilantro leaves
Method
Warm oven to 375 degrees. Grease a 9×13-inch baking pan with cooking spray, and keep nearby.
Warm butter in a large saute pan over medium-a hot burner. Tip in flour, and whisk to combine. Leave for 1 minute until lightly browned, stirring frequently. Tip in 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 let it bubble gently and thickens slightly, about 2-3 minutes. Stir in Greek yogurt (or sour cream) and whisk until combined. Lift from heat and keep nearby.
To assemble the enchiladas, place 8 tortilla 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 of the tortillas. Scatter 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, cream sauce and cheese.
Lid the casserole with aluminum foil. Roast 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.
Lift pan, and sprinkle with avocado and fresh cilantro. Plate warm.
