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White Chicken Enchilada Casserole
This White Chicken Enchilada Casserole (a.k.a. “Stacked White Enchiladas”) are made with a lighter, creamy sauce that everyone will love!
👥 8 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 20 min🔥 Cook: 35 min👤 Ali📖 gimmesomeoven
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●whisk
📝 Preparation Steps
1
Preheat oven to 375 degrees. Grease a 9×13-inch baking pan with cooking spray, and set aside.
2
Heat butter in a large saute pan over medium-high heat. Add flour, and whisk to combine. Cook for ⏱️ 1 minute until lightly browned, stirring frequently. Add half of the chicken stock, and whisk until combined. Then add the remaining chicken stock, green chiles, and cumin, and whisk until combined.
butter3 tablespoonschicken stock2 cups
3
Let the mixture continue heating until it reaches a simmer and thickens slightly, about ⏱️ 2-3 minutes. Stir in Greek yogurt (or sour cream) and whisk until combined. Remove from heat and set aside.
4
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. Sprinkle 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.
5
Cover the casserole with aluminum foil. Bake 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.
6
Remove pan, and sprinkle with avocado and fresh cilantro. Serve warm.
avocado (peeled, pitted and diced)1
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