Chicken Enchilada Casserole
INGREDIENTS
2 cups cooked chicken, shredded
2 cups Monterey Jack cheese, shredded
16 small corn tortillas
3 tablespoons butter
3 tablespoons flour
2 cups chicken broth
1 cup sour cream
1 can (4 oz) diced green chiles
DIRECTIONS
Preheat oven to 350˚.
- In a sauce pan, melt butter and stir in flour. Cook for 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly. Reduce heat and stir in sour cream and chiles.
- In a rectangle pan, layer the tortillas, chicken, cheese and sauce twice. Top with cheese.
- Bake 30 minutes or until cheese is baked.
Use boneless chicken thighs for a richer flavor!