Casserole Ingredients:
3 tablespoons LAND O LAKESŪ Butter
1/4 cup all-purpose flour
1 cup milk
1/2 cup reduced sodium chicken broth
2 cups chopped cooked chicken
1/4 cup chopped red bell pepper
1 (4-ounce) can chopped green chiles
2 tablespoons dried taco seasoning mix
1 (8-ounce) package (2 cups) LAND O LAKESŪ Deli Co-JackŪ or Cheddar Cheese, shredded
6 (6-inch) corn tortillas, halved
1/3 cup chopped fresh cilantro
Toppings Ingredients:
LAND O LAKESŪ Sour Cream, if desired
Salsa, if desired
Sliced ripe olives, if desired
Heat oven to 375°F. Spray 2-quart round casserole with no stick cooking spray.
Melt butter in 2-quart saucepan until sizzling; add flour. Cook over medium heat, stirring constantly, 1 minute. Add milk and chicken broth. Continue cooking, stirring constantly, until mixture comes to a boil (4 to 6 minutes). Add chicken, red pepper, chiles and taco seasoning; continue cooking until heated through (2 to 3 minutes). Remove from heat.
To assemble casserole, spread 3/4 cup chicken mixture in bottom of casserole. Arrange 4 tortilla halves over sauce; top with 3/4 cup chicken mixture. Sprinkle with 2/3 cup cheese. Layer 4 tortilla halves, 3/4 cup chicken mixture and 2/3 cup cheese. Repeat layering beginning with tortilla halves.
Bake for 20 to 25 minutes or until bubbly. Sprinkle with cilantro. Serve with sour cream, salsa and ripe olives, if desired.
TIP: Enchiladas are generally made by rolling corn tortillas around a chicken, beef, pork or cheese filling.