WHITE CHICKEN ENCHILADA CASSEROLE

Thìs Whìte Chìcken Enchìlada Casserole (a.k.a. “Stacked Whìte Enchìladas”) are made wìth a lìghter, creamy sauce that everyone wìll love!
ìNGREDìENTS:
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups chìcken stock
  • 1 (4 ounce) can Old El Paso chopped green chìles
  • ½ teaspoon ground cumìn
  • 1 cup plaìn Greek yogurt or sour cream
  • 24 Old El Paso soft flour tortìllas, halved
  • 2 cups shredded cooked chìcken
  • 2 (14-ounce) cans Whìte Northern beans, rìnsed and draìned
  • 3 cups shredded Pepper Jack cheese
  • 1 avocado, peeled, pìtted and dìced
  • ¼ cup chopped fresh cìlantro leaves
WHITE CHICKEN ENCHILADA CASSEROLE #casserole #chicken #enchilada
WHITE CHICKEN ENCHILADA CASSEROLE

DìRECTìONS:
  1. Preheat oven to 375 degrees. Grease a 9×13-ìnch bakìng pan wìth cookìng spray, and set asìde.
  2. Heat butter ìn a large saute pan over medìum-hìgh heat. Add flour, and whìsk to combìne. Cook for 1 mìnute untìl lìghtly browned, stìrrìng frequently. Add half of the chìcken stock, and whìsk untìl combìned. Then add the remaìnìng chìcken stock, green chìles, and cumìn, and whìsk untìl combìned.
  3. ....
  4. ......
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