Satisfying, creamy enchiladas made with ease by simply layering ingredients.
Read the Story Behind the Recipe
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Casserole
3 tablespoons Land O Lakes® Butter
14 cup all-purpose flour
1 cup milk
12 cup reduced sodium chicken broth
2 cups chopped cooked chicken
14 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
13 cup chopped fresh cilantro
Toppings
Sour cream, if desired
Salsa, if desired
Sliced ripe olives, if desired
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.
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.
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.
STEP 4
Bake 35-40 minutes or until bubbly. Sprinkle with cilantro. Serve with sour cream, salsa and ripe olives, if desired.
Read more about this recipe on Recipe Buzz® Blog.
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.
