CHICKILADA CASSEROLE
This is my delicious, mild, cheesy chicken enchilada casserole with a sour cream sauce. I usually use chargrilled chicken, but you can use rotisserie or roasted chicken. In a pinch, you could even use drained, canned chicken. If you prefer a little heat, try using pepper jack cheese in place of the monterey jack. The recipe, as I've written it, makes a 9"x13", but it can be halved (just use a smaller dish.)
Provided by Teresa G. @sokygal
Categories Casseroles
Number Of Ingredients 16
Steps:
- Lightly butter a 9"x13" casserole dish/pan. Set aside.
- Reheat and season chicken by adding 1 teaspoon oil to skillet over medium heat; add chicken, stirring frequently until heated through. Sprinkle with 1 teaspoon taco seasoning and 1/4 teaspoon salt, stir until well incorporated.
- Remove chicken from heat, allowing to cool until warm, not hot. Add 1 cup cheese, tossing to mix. Set aside.
- Spread a thin layer of softened cream cheese (about 1 teaspoon) on small flour tortilla.
- Place some of the chicken mixture on tortilla; roll tortilla into a cylinder; place seam side down in prepared dish. Repeat with remaining tortillas. Set aside while preparing sauce.
- For the sauce, melt 3 tablespoons butter in skillet over medium heat; add 3 tablespoons flour, stirring until no lumps remain and sauce is bubbling.
- Add 1 can of chicken broth, stirring constantly until thickened and bubbling.
- Add 1 can chopped green chiles; stir until well incorporated. Remove from heat and allow to cool for about 5 to 10 minutes, stirring occasionally.
- Preheat oven to 350 degrees F.
- Gradually add, and stir into the warm sauce, 1 cup of sour cream, until well combined.
- Pour sauce over enchiladas.
- Evenly distribute remaining 2 cups cheese over enchiladas.
- Bake, uncovered, at 350 degrees F for 40 minutes. Remove from oven; wait about 5 -10 minutes before serving.
- Cover and refrigerate leftovers.
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