Enchilada Casserole
Enchilada Casserole
Satisfying, creamy enchiladas made with ease by simply layering ingredients.
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20 min
Prep Time
55 min
Total Time
4
servings Ingredients
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® White 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
How to make
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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.
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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.
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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.
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STEP 4
Bake 35-40 minutes or until bubbly. Sprinkle with cilantro. Serve with sour cream, salsa and ripe olives, if desired.
Tip #1
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.
580 Calories
32 Fat (g)
145 Cholesterol (mg)
1180 Sodium (mg)
30 Carbohydrates (g)
3 Dietary Fiber
41 Protein (g)
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