White Chicken Enchilada Casserole

By Pebbles-2

Ingredients

• 24 corn tortillas
• 1/2 cup onion chopped
• 1 can black beans, drained
• 2 C grilled chicken
• 2 C shredded Monterey Jack cheese
• 3 T butter
• 3 T flour
• 1 1/2 C chicken broth
• 1 C sour cream
• 1/3 C green salsa
• 1 T fresh cilantro, chopped
• more cilantro to sprinkle on top of casserole

Details

Servings 12
Adapted from paperdaisykitchen.blogspot.com

Preparation

Step 1

1. Marinate chicken in a lime juice, cumin, salt and and Southwest seasoning. Grill chicken until no longer pink inside.

2. Preheat oven to 375 degrees. Grease a 9x13 casserole if using oven.

3. Drain black beans. Mix beans, diced onions, 2T lime juice, salt to taste and 1/4 tsp cumin. Microwave in bowl for 2 minutes on high.

4. In a sauce pan, melt butter. Stir in flour and cook for 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly. Stir in sour cream and green salsa. Do not bring to boil as you don't want curdled sour cream. Add 1T chopped cilantro.

5. Layer greased 9x13 pan with 1/3 sauce and 12 torn tortillas. Next spread all of the bean mixture and top with 1/3 sauce and 1C shredded cheese. Add 12 more torn tortillas and top with 2C chicken that's been pulsed in the blender. Finish with final 1/3 sauce and 1C shredded cheese. Sprinkle with more chopped cilantro.

7. Bake 20 minutes and then broil on high for 3 minutes.