Chicken Enchilada Bake

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Ingredients

  • About 3 Cups Shredded or Cubes Chicken
  • 2 Cups Shredded Montereay Jack Cheese, Divided
  • 1/2 Tsp Salt
  • 1/4 Tsp Black Pepper
  • 1/2 Tbsp Cumin
  • 1/2 Tbsp Garlic Powder
  • 4 Tbsp Butter
  • 4 Tbsp Flour
  • 2 Cups Chicken Stock
  • 1 Cup Sour Cream
  • 4 oz Cream Cheese
  • 1 Can Diced Green Chile Peppers
  • About 12 Flour Tortillas

Method-

In a large bowl, combine the chicken, half the cheese and all the spices. (A whole rotisserie chicken that you can grab from the grocery store works great!)

In a large sauce pot, melt the butter and whisk in the flour. Continue to mix well over medium heat for about 3 minutes. Slowly add in the chicken stock and bring to a simmer, stirring until smooth. Simmer for 5 minutes. Remove from the heat and add in the cream cheese and sour cream and half the peppers. Mix until smooth

Spray a 9×13 baking pan and cover the bottom with tortillas (I found it easier to cut 9 of them in half first). Top the tortillas with about 1/3 of the chicken mixture and 1/3 of the sauce. Repeat two more times and top with remaining cheese and peppers. Bake at 325 for 25 minutes. Sprinkle with cilantro or parsley and serve!