Enchilada Casserole Recipe
Ingredients
| Olive oil | 3 Tablespoon | |
| 1 red pepper, trimmed, seeded, and finely chopped | ||
| Garlic | 2 Clove (5gm), minced | |
| Chili powder | 2 Teaspoon | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| Milk | 2 1/2 Cup (16 tbs) | |
| 2 cups jarred salsa verde | ||
| Manchego Cheese | 1 1/2 Cup (16 tbs), shredded | |
| Salt | 1/2 Teaspoon | |
| Flour tortillas | 16 | |
| Cooked chicken | 12 Ounce, shredded | |
| 1 large ripe tomato, cored and coarsely chopped | ||
| Cilantro | 1/3 Cup (16 tbs), chopped | |
Directions
Preheat the oven to 375°F.
In a 3-quart saucepan heat the oil over low heat.
Add the red pepper and garlic and cook until the pepper has softened, about 3 minutes.
Stir in the chili powder; cook 1 minute.
Whisk in the flour until well combined.
Gradually whisk in the milk.
Cook, stirring continuously, until the sauce is slightly thickened, about 5 minutes.
Remove from the heat and stir in 1 cup of the salsa verde, 3/4 cup of the cheese, and the salt.
Spoon the remaining cup of salsa verde over 1 side of each tortilla and sprinkle with the chicken, tomato, cilantro, and remaining 3/4 cup of cheese.
Roll up the tortillas and place, seam side down, in a large rectangular roasting pan.
Spoon the milk mixture over the tortillas and bake until piping hot, about 30 minutes.
In a 3-quart saucepan heat the oil over low heat.
Add the red pepper and garlic and cook until the pepper has softened, about 3 minutes.
Stir in the chili powder; cook 1 minute.
Whisk in the flour until well combined.
Gradually whisk in the milk.
Cook, stirring continuously, until the sauce is slightly thickened, about 5 minutes.
Remove from the heat and stir in 1 cup of the salsa verde, 3/4 cup of the cheese, and the salt.
Spoon the remaining cup of salsa verde over 1 side of each tortilla and sprinkle with the chicken, tomato, cilantro, and remaining 3/4 cup of cheese.
Roll up the tortillas and place, seam side down, in a large rectangular roasting pan.
Spoon the milk mixture over the tortillas and bake until piping hot, about 30 minutes.
Chef
