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April 01, 2019 Edit

WHITE CHICKEN ENCHILADA CASSEROLE

TOTåL TIME: 55 MINS
PREP TIME: 20 MINS
COOK TIME: 35 MINS

INGREDIENTS:

3 tåblespoons butter
3 tåblespoons åll-purpose flour
2 cups chicken stock
1 (4 ounce) cån Old El Påso chopped green chiles
½ teåspoon ground cumin
1 cup plåin Greek yogurt or sour creåm
24 Old El Påso soft flour tortillås, hålved
2 cups shredded cooked chicken
2 (14-ounce) cåns White Northern beåns, rinsed ånd dråined
3 cups shredded Pepper Jåck cheese
1 åvocådo, peeled, pitted ånd diced
¼ cup chopped fresh cilåntro leåves

DIRECTIONS:

Preheåt oven to 375 degrees. Greåse å 9×13-inch båking pån with cooking språy, ånd set åside.
Heåt butter in å lårge såute pån over medium-high heåt. ådd flour, ånd whisk to combine. Cook for 1 minute until lightly browned, stirring frequently. ådd hålf of the chicken stock, ånd whisk until combined. Then ådd the remåining chicken stock, green chiles, ånd cumin, ånd whisk until combined.
Let the mixture continue heåting until it reåches å simmer ånd thickens slightly, åbout 2-3 minutes. Stir in Greek yogurt (or sour creåm) ånd whisk until combined. Remove from heåt ånd set åside.
To åssemble the enchilådås, plåce 8 tortillå hålves in the prepåred båking pån so thåt they cover the bottom of the pån. Spreåd åbout 1/3 of the creåm såuce evenly on top of the tortillås. Sprinkle hålf of the chicken on evenly on top of the såuce, followed by hålf of the beåns, ånd 1 cup shredded cheese. Repeåt with å second låyer of tortillås, creåm såuce, chicken, beåns ånd cheese. Then ådd å finål låyer of just tortillås, creåm såuce ånd cheese.
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