You are here

Enchilada Casserole

foodlover's picture
Ingredients
  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)
Directions

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: 
Easy
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Baked
Interest: 
Holiday, Everyday
Ingredient: 
Meat
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
4

Rate It

Your rating: None
4.215625
Average: 4.2 (16 votes)