MENU
 
 
 
 

  • White Chicken Enchilada Casserole

    1 vote
    White Chicken Enchilada Casserole
    Prep: 15 min Cook: 25 min Servings: 8
    by A Healthy Hint
    10 recipes
    >
    A gluten free recipe the whole family will love! It heats up incredibly well, too!

    Ingredients

    • 5 tablespoons butter, separated
    • 1/4 cup gluten free all-purpose flour (or use regular flour if not gluten free)
    • 3/4 teaspoon salt
    • 2 1/2 cups chicken broth
    • 1 cup plain nonfat Greek yogurt
    • 3/4 cup shredded cheese, separated (we used a jack, colby, muenster blend)
    • 1 yellow onion, chopped
    • 2 cups chopped or shredded chicken (for an easy and delicious option, we recommend using a rotisserie chicken!)
    • 4 ounces canned green chilies
    • 12 corn tortillas

    Directions

    1. Preheat the oven to 350 degrees and lightly grease a 9×13 pan.
    2. Prepare creamy sauce: In a saucepan, over medium heat, melt 3 tablespoons of butter, flour, salt and chicken broth. Stir constantly until thick and bubbly. Remove from heat and stir in Greek yogurt and ½ cup shredded cheese until melted. Set aside.
    3. Prepare filling: In a separate saucepan, over medium heat, melt 2 tablespoons of butter with chopped onion. Stirring occasionally until butter is melted and onion is translucent. Take off heat and stir in chicken, green chilies and ½ cup of creamy sauce from step 2.
    4. Take one tortilla at a time, dip in creamy sauce and then layer at the bottom of the pan. Do this with 6 of the tortillas.
    5. Next, layer half of the chicken mixture on top of the tortillas.
    6. Then do another layer of tortillas dipped in creamy sauce.
    7. Top with remaining chicken mixture, remaining creamy sauce (if any) and ¼ cup shredded cheese.
    8. Bake for 25 minutes.

    Similar Recipes

    Leave a review or comment