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Enchilada Casserole

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  Olive oil 3 Tablespoon
  Red pepper 1 , trimmed, seeded, and finely chopped
  Garlic 2 Clove (10 gm), minced
  Chili powder 2 Teaspoon
  All purpose flour 1⁄4 Cup (4 tbs)
  Milk 2 1⁄2 Cup (40 tbs)
  Salsa verde 2 Cup (32 tbs) (Jarred)
  Shredded manchego cheese 1 1⁄2 Cup (24 tbs)
  Salt 1⁄2 Teaspoon
  7 inch flour tortillas 16
  Cooked chicken 12 Ounce, shredded (About 3 Cups)
  Ripe tomato 1 Large, cored and coarsely chopped
  Chopped fresh cilantro 1⁄3 Cup (5.33 tbs)

Preheat the oven to 375°F.
In a 3-quart saucepan heat the oil over low heat.
Add the red pepper and garlic and cook until the pepper has softened, about 3 minutes.
Stir in the chili powder; cook 1 minute.
Whisk in the flour until well combined.
Gradually whisk in the milk.
Cook, stirring continuously, until the sauce is slightly thickened, about 5 minutes.
Remove from the heat and stir in 1 cup of the salsa verde, 3/4 cup of the cheese, and the salt.
Spoon the remaining cup of salsa verde over 1 side of each tortilla and sprinkle with the chicken, tomato, cilantro, and remaining 3/4 cup of cheese.
Roll up the tortillas and place, seam side down, in a large rectangular roasting pan.
Spoon the milk mixture over the tortillas and bake until piping hot, about 30 minutes.

Recipe Summary

Difficulty Level: 
Main Dish
Holiday, Everyday
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 1247 Calories from Fat 661

% Daily Value*

Total Fat 74 g113.5%

Saturated Fat 10.5 g52.4%

Trans Fat 0 g

Cholesterol 175.7 mg58.6%

Sodium 1409.9 mg58.7%

Total Carbohydrates 88 g29.3%

Dietary Fiber 7.5 g30%

Sugars 17.4 g

Protein 60 g120.3%

Vitamin A 52.6% Vitamin C 82.5%

Calcium 19.3% Iron 29.3%

*Based on a 2000 Calorie diet

Enchilada Casserole Recipe