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Enchilada Casserole
 
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Ingredients

Casserole

3 tablespoons Land O Lakes® Butter

1/4 cup all-purpose flour

1 cup milk

1/2 cup reduced sodium chicken broth

2 cups chopped cooked chicken

1/4 cup chopped red bell pepper

1 (4-ounce) can chopped green chiles, drained

2 tablespoons dried taco seasoning mix

9 (3/4-ounce) slices Land O Lakes® Deli American

6 (6-inch) corn tortillas, halved

1/3 cup chopped fresh cilantro

Toppings

Sour cream, if desired

Salsa, if desired

Sliced ripe olives, if desired

How to make

  1. STEP 1

    Heat oven to 375°F. Spray 2-quart round casserole or 8-inch square aluminum foil disposable pan with no-stick cooking spray. Set aside.

  2. STEP 2

    Melt butter in 2-quart saucepan until sizzling; add flour. Cook over medium heat, stirring constantly, 1 minute. Add milk and chicken broth. Continue cooking, stirring constantly, 4-6 minutes or until mixture comes to a boil. Add chicken, red pepper, chiles and taco seasoning; continue cooking 2-3 minutes or until heated through. Remove from heat.

  3. STEP 3

    Spread 3/4 cup chicken mixture in bottom of prepared pan. Arrange 4 tortilla halves over chicken mixture; top with 3/4 cup chicken mixture. Top with 3 slices of cheese. Repeat layering twice, beginning with tortilla halves and ending with cheese.

  4. STEP 4

    Bake 35-40 minutes or until bubbly. Sprinkle with cilantro. Serve with sour cream, salsa and ripe olives, if desired.

Tip #1

Read more about this recipe on Recipe Buzz® Blog.

Tip #2

To freeze and bake later, prepare as directed. Cover with aluminum foil; freeze up to 3 months. To thaw, place in refrigerator 24 hours or until thawed. Heat oven to 375°F. Bake 35-40 minutes or until bubbly. Sprinkle with cilantro. Serve with sour cream, salsa and ripe olives, if desired.

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