Prep 20 mins
Cook 35 mins
Satisfying, creamy enchiladas made with ease by simply layering ingredients.
- 1⁄4 cup butter
- 1⁄4 cup all-purpose flour
- 1 cup milk
- 1⁄2 cup chicken broth
- 2 cups chopped cooked chicken
- 1⁄4 cup chopped red bell pepper
- 1 (4 ounce) canchopped green chilies
- 2 tablespoons dried taco seasoning mix
- 1 (8 ounce) package cheddar cheese, shredded
- 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 8-inch square aluminum foil disposable pan or 2-quart round casserole with no-stick cooking spray.
- 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. Sprinkle with 2/3 cup 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.
- FREEZE AND BAKE LATER METHOD: 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 for 35 to 40 minutes or until bubbly. Sprinkle with cilantro. Serve with sour cream, salsa and ripe olives, if desired.