Easy Chicken Enchilada Casserole shared by mandiehman
Course: Main Course
- 10 tortillas
- 2 cups cooked, shredded chicken
- 2 cups shredded cheddar cheese
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups chicken broth
- 1 cup sour cream
- 2 1/2 tablespoons homemade taco seasoning
In a small saucepan, melt the butter. Whisk in the flour and cook for 1 minute. Whisk in the broth and cook over medium heat until thick and bubbly. Stir in taco seasoning and sour cream. Turn heat to low while you prepare the enchiladas.
In a small bowl, mix chicken and 1 cup cheese. Spoon mixture into the center of each tortilla and roll up burrito-style. Place a single layer in the bottom of a 9x13 pan and top with a small amount of sauce (just enough to wet the tops of the enchiladas). Add a second layer and cover with the remaining sauce. Top with 1 cup of cheese.
Bake at 350 degrees F for 25 minutes.
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