Satisfying, creamy enchiladas made with ease by simply layering ingredients.
20 min.prep time
55 min.total time
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
6 (6-inch) corn tortillas, halved
1/3 cup chopped fresh cilantro
Sour cream, if desired
Salsa, if desired
Sliced ripe olives, if desired
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.
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, until mixture comes to a boil (4 to 6 minutes). Add chicken, red pepper, chiles and taco seasoning; continue cooking until heated through (2 to 3 minutes). Remove from heat.
To assemble, 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.
Bake for 35 to 40 minutes or until bubbly. Sprinkle with cilantro. Serve with sour cream, salsa and ripe olives, if desired.
To freeze and bake later, prepare as directed. Cover with aluminum foil; freeze up to 3 months. To thaw, place in refrigerator for 24 hours or until thawed. Heat oven to 375°F. Bake for 35 to 40 minutes or until bubbly. Sprinkle with cilantro. Serve with sour cream, salsa and ripe olives, if desired.
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Nutrition Facts (1 serving)
Dietary Fiber: 3g
Recipe #11794©2001Land O'Lakes, Inc.