Chicken Enchilada Casserole

By á-14445

Ingredients

• 6 chicken breast (boneless)
• 2 cups sliced mushrooms
• 1 medium onion
• 1/2 cup chopped bell pepper
• 1 14 oz can chopped green chilies
• 1/4 cup milk
• 3 tbsp all purpose flour
• 1 1/2 cups water
• 3/4 tsp chili powder
• 1/2 tsp salt
• 1/2 tsp ground cumin
• 1/4 tsp pepper
• 8 corn tortillas
• 1 cup shredded cheddar
• 1/2 cup tomato, unpeeled and chopped
• 1/4 cup sour cream
• 2 tbsp minced jalapeno

Preparation

Step 1

Cook chicken, dice, and set aside.

Saute mushrooms, onion, bell pepper, and minced jalapeno until tender. Remove skillet from heat; stir in chicken and green chiles. Set aside.

Combine milk and flour in a small saucepan. Gradually stir in water; place on medium heat, cook and stir until thick and bubbly. Stir in chili powder, salt, cumin, and pepper. Add to chicken mixture and set aside.

Wrap tortillas in damp paper towels and then in foil, bake at 350 for 10 minutes.

Arrange half of the tortillas in a 12x18 dish. Top with half of the chicken mixture. Repeat with the rest of the tortillas and chicken mixture. Cover and bake at 350 for 25 minutes.

Uncover and sprinkle with cheese.

Let stand 10 minutes. Top serving with tomato and sour cream. Garnish with jalapeno slices if desired.