Creamy Chicken Enchilada Casserole

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Melissa Nickel
Noblesville, IN
Cathy Peachey’s Niece

4 tablespoons butter
1 tablespoon minced garlic
4 tablespoons flour
2-3 cups chicken broth
4 teaspoons cumin
½ teaspoon salt
½ teaspoon pepper
1 cup cilantro, chopped
1 can green chilies, chopped
2 cups salsa
1 cup sour cream
3 cups chicken, cooked and shredded
2 large avocados, chopped
2 cups cheddar cheese, shredded
18 tortillas

Preheat oven to 375 degrees.

In a medium pan, melt the butter over medium heat.  Add garlic and saute for one minute.  Sprinkle the flour over butter and whisk to combine.  Cook for one minute.  While whisking, pour in one cup chicken broth and simmer.  Add additional broth if the sauce is too thick.  It should be the consistency of gravy.  Simmer again and check the thickness.  Remove from the heat and add the remaining ingredients for the sauce and mix until all are combined.

Spread about one-half cup of the sauce on the bottom of a greased 9 x 13 baking dish.  Lay down six tortillas on top of the sauce and then add half of the chicken, avocado and one-third of the cheese.  Drizzle a bit of sauce over the top.  Repeat once more.  Top the whole dish with six more tortillas, spread the remaining sauce over the top and sprinkle on the remaining cheese.  Bake 20-25 minutes until the cheese is bubbling.

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