Mels Chicken Enchilada Casserole

Try your enchiladas in a casserole style tonight for something different.

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Ingredients:

• 2 tbsp butter
• 2 med onion, chopped
• 3-4 cloves garlic, chopped, plus 1 clove smashed
• 1 cube chicken bullion
• 4 chicken breasts (boneless/skinless preferred)
• 1 7oz can chopped green chilies
• 4 tbsp flour
• 2 cup chicken broth
• 2 cup milk
• Salt and pepper to taste
• 1 tsp cumin
• 1 tsp chili powder
• 2 dozen corn tortillas quartered
• 2 cup each shredded cheddar and Jack cheese
• 2 tbsp chopped cilantro
• Sour cream and salsa to garnish

Method

In a big pot boil water with bullion, clove of smashed garlic and chicken. Cook about 10 minutes or until it is no longer pink. Remove and let cool, then chop into bite sized pieces. Meanwhile, in another saucepan, melt butter over medium heat, add onion and garlic until tender then add green chilies. Sprinkle flour and let cook for a couple minutes to get the starchy flavor out. Slowly add chicken broth while whisking, then add milk, salt, pepper, cumin and chili powder. Stir occasionally until mixture is bubbly, then reduce heat and simmer for about 10 minutes until thick and creamy. Turn off heat and add cilantro then set aside. Grease a 9x13" baking dish and spoon in enough sauce to cover the bottom of the pan. Layer enough tortillas to cover the bottom then add 1/2 the chicken and cheeses, then repeat with more sauce, tortillas, chicken, cheese and the rest of the sauce. Top with as much cheese as you like then sprinkle lightly with cumin, garlic powder and chili powder. Bake at 350 degrees for 30-45 minutes or until top is golden and bubbly. Serve with salsa and sour cream if you wish.

Notes:

Number of servings: 8

Submitted By: Melstew03
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