Chicken Enchilada Casserole
Source of Recipe
online
List of Ingredients
1 Tbs (15 ml) olive oil
1 medium onion, chopped
1-3 cloves garlic, finely chopped
2-3 skinless, boneless chicken breast halves, chopped
1 can (7 oz, 200 g) diced green chiles, drained
1/4 cup (60 ml) sour cream
8-12 corn tortillas, warmed in the microwave or in a dry
skillet over moderate heat
Salt and freshly ground pepper to taste
2 Tbs (30 ml) butter
2 Tbs (30 ml) all-purpose flour
2 cups (500 ml) milk
4 oz (110 g) cream cheese at room temperature
1 cup (250 ml) grated Swiss cheese
Recipe
Heat the oil in a skillet over moderate heat and saute the onion and
garlic until tender but not brown, about 5 minutes. Add the chicken
and saute until cooked through, about 5 minutes. Add the chiles, sour
cream, salt, and pepper, and remove from the heat. Spoon about 1/4 up
(60 ml) of the mixture down the center of each tortilla, roll up, and
place seam side down in a greased baking dish. In the same skillet,
melt the butter over moderate heat and stir in the flour. Cook for 3
minutes. Add the milk, salt, and pepper and whisk until the sauce
boils and thickens. Add the cream cheese, whisking until blended.
Pour over the tortillas, top with the grated cheese, and bake in a
preheated 350F (180C) oven until heated through and bubbly, about 40
minutes. Serves 4 to 6.
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