
Serves 6
Ingredients:
3 T. Butter
3 T. All-purpose Four
2 C. Chicken Stock
1 (4 oz.) can chopped Green Chilies
1/2 t. ground Cumin
1 C. Sour Cream or Plain Greek Yogurt
24 Soft Flour Tortillas – halved
2 C. Cooked Chicken – shredded
2 (14 oz.) cans White Northern Beans – rinsed and drained
3 C. shredded Pepper Jack Cheese (or 1 1/2 C. Shredded Pepper Jack and 1 1/2 C. Shredded Mozzarella or Mexican Blend)
1 Avocado – peeled, pitted and diced or sliced. (Optional)
1/4 C. Chopped Fresh Cilantro Leaves
Directions:
Preheat oven to 375 degrees. Grease a 9” X 13” Baking pan w/ cooking spray.
Heat Butter in a large Saute Pan over Medium High Heat. Add Flour and whisk to combine.
Cook for 1 minute until lightly browned, stirring frequently. Add half of the Chicken Stock and whisk until combined.
Then add the remaining chicken stock, green chiles and cumin. Whisk until combined.
Let the mixture continue heating until it reaches a simmer and thickens slightly, about 2 to 3 minutes. Stir in the Sour Cream or Greek Yogurt and whisk until combined. Remove from heat and set aside.
To assemble:
Place 8 tortilla halves in the prepared baking pan so that they cover the bottom of the pan. Spread about 1/3 of the Cream Sauce evenly on top of the tortillas. Sprinkle half of the Chicken evenly over the top of the sauce. Follow by half of the beans and 1 C. Shredded Cheese. Repeat with a second layer of Tortillas, Cream Sauce, Chicken, Beans and Cheese. Then add a final layer of just Tortillas, Cream Sauce and Cheese.
Cover the Casserole w/ aluminum foil. Bake for 20 minutes, then remove the foil and bake for an additional 15 minutes uncovered until the cheese is melted and begins to brown around the edges and the casserole is cooked throughout.
Remove pan and sprinkle with diced or sliced avocado and fresh Cilantro. Serve warm.