Chicken Enchilada Bake
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!