Creamy White Chicken Enchilada Bake

A creamy, comforting chicken enchilada casserole layered with corn tortillas, shredded chicken, and mozzarella, then baked until bubbly and melted for an easy weeknight dinner.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a saucepan over medium heat, melt the butter. Stir in the flour (it will be clumpy) and then slowly stir in all the milk. Continue to stir and cook until it starts to get a little thicker (about 8 minutes). Remove from heat and set aside.

Step 2

Preheat oven to 350°F.

Step 3

Microwave corn tortillas to soften (about 1 minute) or cook over your gas stove, flipping halfway through.

Step 4

Shred the cheese and set aside.

Step 5

Stir the sour cream and green chilies into the sauce.

Step 6

Begin layering your enchiladas in a 13x9 pan in this order: 1/4 cup sauce, tortillas, 2 oz chicken, small handful of cheese. Repeat. End with tortillas, remaining sauce, and cheese.

Step 7

Bake in the oven 30 minutes or until sauce is bubbly and cheese is melted.