Here is the recipe for the casserole I made last night. It exists on the Internet in myriad forms. I tweaked it to my own tastes. It’s reasonably healthy because you make your own sauce and don’t used canned soups.
Chicken Enchiladas with White Sauce
2 ½ c. cooked, shredded (or diced) chicken
¼ c butter
¼ c flour
1 can (15 oz) chicken broth
1 cup sour cream
1 can (4 0z) chopped green chiles
2 cups shredded cheese (Mexican blend, whatever you wish)
- Divide the chicken evenly between the tortillas
- Sprinkle 1-1 1/2 T of cheese over the chicken
- Roll the tortilla and place in a baking dish (seam side down) that has been sprayed with cooking spray.
- Make a roux with the butter and flour. Heat the butter in a saucepan and add the flour gradually. Heat until bubbly, stirring often.
- Whisk the chicken broth in gradually. Let the mixture boil while stirring frequently. Take it off the heat.
- Add the sour cream and green chiles (be careful the mixture isn’t still boiling as the sour cream will curdle). Mix thoroughly.
- Pour the sauce over the tortillas in the baking dish.
- Top with remaining cheese.
- Bake for 20 minutes or until sauce is bubbling and cheese is brown.
Makes 8 servings.
- I poached my chicken in chicken broth. One could also dice a boneless chicken breast and saute it with chopped onion instead or use rotisserie chicken.
- I used reduced fat sour cream and 2% Mexican blend cheese.
- I added freshly ground black pepper to the sauce.
- I used a 13 x 9 baking dish.
I think this recipe could be modified to suit anyone’s tastes. Next time I might use smaller tortillas, cut down on the amount of sauce and use a smaller baking dish. I’ve read the entire recipe can be made ahead (except for adding the top cheese) and the baking dish could be wrapped and frozen.
I plan to freeze some of these and will let you know how they re-heat.