Enchilada Casserole

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1 1/2 lbs chicken breasts, precooked & shredded
• 1/4 cup butter
• 1/4 cup flour
• 1 cup nonfat milk
• 1/2 cup low sodium chicken broth
• 1 (8 ounce) can rotel, drained
• 1 (4 ounce) can green chilies
• 1 medium onion, chopped
• 1 (16 ounce) package monterey jack cheese, shredded
• 12 corn tortillas, quartered
• 2 tablespoons taco seasoning
• 10 olives, sliced
• 2 tablespoons cilantro, fresh, chopped
• salt & pepper

Recipe

• 1 preheat oven to 350 degrees.
• 2 in medium frying pan, saute onion in one tablespoon of olive oil until tender. set off to side.
• 3 in large skillet, melt butter, add flour and combine. add milk and chicken stock to skillet. whisk steadily until all is combined and there are no lumps. sauce will thick in 3-4 minutes. add chicken, rotel, chilies, taco seasoning, onion, and salt & pepper to mix and stir until mix is completely coated with sauce. set off to side.
• 4 get a casserole dish (9x9 or 9x12). spoon 1/3 of chicken mix into bottom of pan, spread evenly. layer 1/3 of cheese then a layer of quartered tortillas. keep layering until you end with cheese. place olives and cilantro on top of cheese.
• 5 bake in oven for 30-35 minutes, until cheese is golden brown. serve with sour cream and hot sauce if desired. this dish goes great with guacamole and chips.