Chicken Enchilada Casserole
All the flavor of enchiladas with a creamy white sauce — layered and baked until bubbly.
Servings: 8 servings
Ingredients
- 3 cups shredded rotisserie chicken
- 2 cups shredded Monterey Jack cheese
- ½ tsp garlic powder
- salt and pepper
- 3 tbsp butter
- 3 tbsp flour
- 2 cups chicken broth
- 1 cup sour cream
- 2 oz cream cheese
- 4 oz can diced green chiles, drained
- 12 flour tortillas
Instructions
- In a bowl, mix the chicken, 1 cup of Monterey Jack cheese, garlic powder, salt, and pepper. Set aside.
- In a saucepan, melt the butter. Add flour and cook for 1 minute.
- Slowly whisk in the chicken broth, sour cream, cream cheese, and green chiles. Simmer until thickened.
- Grease a casserole dish. Layer tortillas, then chicken, then sauce. Repeat layers 3 times.
- Top with the remaining cheese.
- Bake uncovered at 350°F for 30 minutes. Broil briefly to brown the top.
