Green Chile Chicken Enchilada Casserole
Servings 8
Ingredients
- 3/4 cup chicken broth
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 cup milk
- 1/4 cup flour
- 3 cups cooked shredded chicken I use a rotisserie chicken
- 2 cups cooked rice I use Minute Rice
- 1/3 cup sour cream
- 1 1/2 cups shredded pepper jack cheese divided
- 1 1/2 cups shredded cheddar cheese divided
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 1 can 10 ounces green enchilada sauce
Instructions
- Preheat oven to 350 degrees F.
- In a small saucepan, bring chicken broth, onion powder, garlic powder, salt and pepper to a simmer. In a separate bowl, whisk together the milk and flour. Add the flour mixture into the saucepan with the chicken broth mixture and whisk continuously over low heat. Continue to simmer and whisk until the mixture is smooth and thick, about 5 minutes. Set mixture aside.
- In a large bowl add the shredded chicken, cooked rice, sour cream, 3/4 cup of each of the cheeses, the cooked chicken broth mixture, salt, cumin and green enchilada sauce. Season with salt and pepper to taste if desired.
- Pour into a casserole dish (I use one that is just smaller than a 9x13). Spread remaining cheeses on top and bake for 15 to 20 minutes or until bubbly and cheese is melted.
Notes
Prepare casserole as instructed and put in a freezer safe pan. The disposable foil pans work great. Do not bake. Cover pan with foil then place in freezer. Freeze up to 3 months.
To reheat place pan in fridge to let thaw up to 24 hours. Bake as directed. Serve warm and enjoy!
To reheat place pan in fridge to let thaw up to 24 hours. Bake as directed. Serve warm and enjoy!