A few weeks ago my friend Sarah hosted Supper Club and served this casserole. I loved it so much I knew I had to make it immediately. She said she found the recipe on pinterest- what did we do before pinterest? I quickly looked it up and saw it was from Gimmie Some Oven– a great cooking site, they always have really good recipes. The cream sauce in this casserole is so good and I love the addition of white beans. You can make this casserole the day before if you need it. It was awesome the first night we cooked it but the second night it was a bit soggier so keep that in mind, still good just a touch soggy. I added jalapenos to the cream sauce to add a bite. I always use a rotisserie chicken to save time. Serve with sour cream and hot sauce and dig in! This is really awesome Mexican Casserole!
|| W H I T E C H I C K E N E N C H I L A D A C A S S E R O L E ||
Via Gimmie Some Oven
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken stock
- 1 (4 ounce) can chopped green chiles
- 1 (4 ounce) can chopped jalapenos ( I added this )
- ½ teaspoon ground cumin
- 1 cup plain Greek yogurt or sour cream
- 24 soft flour tortillas, halved
- 2 cups shredded cooked chicken
- 2 (14-ounce) cans White Northern beans, rinsed and drained
- 3 cups shredded Pepper Jack cheese
- 1 avocado, peeled, pitted and diced
- ¼ cup chopped fresh cilantro leaves
Preheat oven to 375 degrees. Grease a 9×13-inch baking pan with cooking spray, and set aside.
oil 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
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.
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.
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.
Remove pan, and sprinkle with avocado and fresh cilantro. Serve warm.
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