White Chicken Enchilada Casserole Recipe
A gluten free recipe the whole family will love! It heats up incredibly well, too!
Ingredients
- 5 tablespoons butter, separated
- 1/4 cup gluten free all-purpose flour (or use regular flour if not gluten free)
- 3/4 teaspoon salt
- 2 1/2 cups chicken broth
- 1 cup plain nonfat Greek yogurt
- 3/4 cup shredded cheese, separated (we used a jack, colby, muenster blend)
- 1 yellow onion, chopped
- 2 cups chopped or shredded chicken (for an easy and delicious option, we recommend using a rotisserie chicken!)
- 4 ounces canned green chilies
- 12 corn tortillas
Directions
- Preheat the oven to 350 degrees and lightly grease a 9×13 pan.
- Prepare creamy sauce: In a saucepan, over medium heat, melt 3 tablespoons of butter, flour, salt and chicken broth. Stir constantly until thick and bubbly. Remove from heat and stir in Greek yogurt and ½ cup shredded cheese until melted. Set aside.
- Prepare filling: In a separate saucepan, over medium heat, melt 2 tablespoons of butter with chopped onion. Stirring occasionally until butter is melted and onion is translucent. Take off heat and stir in chicken, green chilies and ½ cup of creamy sauce from step 2.
- Take one tortilla at a time, dip in creamy sauce and then layer at the bottom of the pan. Do this with 6 of the tortillas.
- Next, layer half of the chicken mixture on top of the tortillas.
- Then do another layer of tortillas dipped in creamy sauce.
- Top with remaining chicken mixture, remaining creamy sauce (if any) and ¼ cup shredded cheese.
- Bake for 25 minutes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 216g | |
| Recipe makes 8 servings | |
| Calories 288 | |
| Calories from Fat 165 | 57% |
| Total Fat 18.68g | 23% |
| Saturated Fat 9.33g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 64mg | 21% |
| Sodium 508mg | 21% |
| Potassium 301mg | 9% |
| Total Carbs 16.72g | 4% |
| Dietary Fiber 2.5g | 8% |
| Sugars 2.79g | 2% |
| Protein 13.96g | 22% |
