Chicken Enchilada Casserole

CHICKEN ENCHILADA CASSEROLE

deli chicken-hot or cold, shredded–I used an 8 piece cold chicken pack from the deli

1 can chopped green chiles-drained

1 can cream of celery soup

1/2 c sour cream

s&p-about 1/2 tsp salt and eyeball the pepper

red pepper flakes- I used a couple of those red pepper packets you get from Pizza Hut

cilantro- 1/2 handful–chopped

green onion-about 3

Flour tortillas

2 cups milk

4 Tbsp flour

4 tbsp butter

2 cups shredded cheese- I used Mexican blend

shredded or grated Parmesan

a scrape or two of nutmeg

Mix chicken, chiles, soup, s&p, sour cream, cilantro, onion, and red pepper flakes together.

Melt butter in pan on stove, add flour and cook about 1 min.  Add milk and continue to cook over med heat til it starts to thicken. Scrape in the nutmeg.   Remove from heat and stir in shredded cheese.  Set aside.

Spray a 13X9 with Pam. Place a layer of tortillas in pan and spread 1/2 chicken mixture over.  Sprinkle with Parm cheese.  I used shredded instead of grated.  Add 1/2 of the cheese sauce.  Repeat.  Sprinkle additional parm cheese on top and dot lightly with a few cubes of butter.  Bake at 425 til bubbly and top is browned.  Serve.

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One Comment Add yours

  1. Gina says:

    oh yea…..now that is the kitsy I know….

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