Chicken Enchilada Casserole

By RogRot

Ingredients

• 4 to 6 chicken breasts
• 1 can cream of chicken soup
• 2 to 3 cups chicken broth
• 1 tsp cumin or more to taste (can use ground cumin, cumin seed or combination of both)
• 1/2 tsp garlic powder (can use 1 or more cloves of garlic minced)
• 1/2 small can chopped green chili peppers
• (can use 1 jalapeno pepper finely chopped if you like a hotter taste)1/3 cup chopped onion
• 1/4 stick of butter
• 2 to 3 tablespoons flour
• salt & pepper to taste
• flour tortillas
• grated cheese (can use cheddar or a mexican blend is great!)

Preparation

Step 1

Boil the chicken breasts in water with a little salt & garlic powder added to flavor the broth. When chicken is done pick the meat off the bones, cut or tear into bite size pieces, & set aside. Reserve the chicken broth. Melt butter in sauce pan. Add onion & garlic if using cloves & cook until the onion is transparent. Sprinkle in the flour and stir quickly to make a paste. Quickly add the chicken broth. Stir until paste is blended. Add cream of chicken soup, peppers, cumin, salt & pepper. Stir & simmer about 10 minutes until thick. Add more broth if needed. Add chicken and mix together. Spray 9X11 casserole dish with Pam. Layer chicken mixture with tortillas & cheese in a 9x11 casserole dish starting with the chicken mixture and ending with the cheese (quickly dip tortillas in hot water one at a time before layering). Bake in 350° oven for 20 to 25 minutes or until cheese is melted and casserole is bubbly. Garnish with torn lettuce and chopped tomato. You may also serve with sour cream and guacamole.
This casserole can be made ahead of time & refrigerated or placed in the freezer. If you freeze it, just allow it to thaw before placing in oven.
• You can cook the chicken ahead of time or use canned chicken and canned broth for a real time saver.