Enchilada Casserole

Satisfying, creamy enchiladas made with ease by simply layering ingredients.

• Ready In: 55 mins
• Serves: 5

Ingredients

• Casserole 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) can  chopped 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

• Toppings Ingredients

•  sour cream, if desired
•  salsa, if desired
•  sliced ripe olives, if desired

Directions

1. Heat oven to 375°F Spray 8-inch square aluminum foil disposable pan or 2-quart round casserole with no-stick cooking spray.
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, 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.
3. 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.
4. Bake for 35 to 40 minutes or until bubbly. Sprinkle with cilantro. Serve with sour cream, salsa and ripe olives, if desired.
5. 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.