WHITE CHICKEN ENCHILADA CASSEROLE

This white chicken enchiladas casserole (a.k.a. “Stacked White Enchiladas”) is made with a lighter creamy sauce that everyone will love!

3 tablespoons of oil

3 tablespoons all-purpose flour

2 cups chicken stock

1 (4 ounces) can Old El Paso chop green chili peppers

½ teaspoon ground cumin

1 cup plain Greek yogurt or sour cream

24 flat cakes from Old El Paso, soft flour, half

2 cups chopped boiled chicken

2 cans (14 ounces) White Northern Beans, Rinse and Dry

3 cups grated Pepper Jack cheese

1 avocado, peeled, pitted and diced

¼ cup chopped fresh cilantro leaves

Preheat the oven to 375 degrees. Lubricate the 9 x 13-inch baking sheet with a sprinkler and set aside.
Heat oil in a large saucepan over medium heat. Add flour and whisk to mix. Cook for 1 minute until light brown, stirring frequently. Add half the chicken stock and beat until mixed. Then add the remaining chicken stock, green chili pepper and caraway seeds, and beat until mixed.
Allow the mixture to continue to heat until it reaches a boil and slightly thickens, about 2-3 minutes. Stir in Greek yogurt (or sour cream) and beat until mixed. Remove from heat and set aside.
To collect the enchiladas, place 8 halves of tortilla in the prepared baking dish so that they cover the bottom of the form. Spread about 1/3 of the creamy sauce evenly over the tortillas. Sprinkle half the chicken evenly on top of the sauce, then half the beans and 1 cup grated cheese. Repeat with a second layer of tortilla, cream sauce, chicken, beans and cheese. Then add the last layer of only tortilla, cream sauce and cheese.
Cover the casserole with aluminum foil. Bake for 20 minutes. Then remove the aluminum foil and bake for another 15 minutes without a lid, until the cheese melts and begins to brown at the edges, and the casserole is not fried.
Remove the pan and sprinkle with avocado and fresh cilantro. Serve warm.

This article is adapted from this site.

DAILY BEST RECIPES 05