Creamy Green Chile Enchilada Casserole

The week before a holiday can be tough, dinner doesn’t need to be. Try our Creamy Green Chile Enchilada Casserole, made with Belfonte Sour Cream and Belfonte Vitamin D Milk. It’s full of flavor and can be made ahead of time to give your dinner table an easy and flavorful dish.

Ingredients:

2-3 lbs chicken breast, cooked and shredded
3 Tbs butter
2 cloves garlic, minced
3 Tbs flour
1/2 cup chicken broth
1 cup Belfonte Vitamin D Milk
1 cup Belfonte Sour Cream
1 cup salsa verde
1 tsp cumin
1 tsp garlic powder
1 tsp chili powder
13-14 corn tortillas, quartered
Salt and pepper to taste
6 oz Monterrey Jack cheese
6 oz Pepper Jack cheese
4 oz can green chilies, diced

Directions:

Preheat oven to 350 degrees. Grease 9×13 glass baking pan. In saucepan melt butter over medium low heat. Add garlic and heat for a minute or two, until fragrant and light brown. Add flour to make a roux and whisk for a minute. Add 1/2 cup chicken broth and Belfonte Vitamin D Milk and whisk until smooth. Increase heat to medium and whisk for 5-6 minutes or until sauce thickens. Remove from heat and whisk in spices, Belfonte Sour Cream and Salsa Verde. Set aside. Start layering the casserole, adding 1/2 the shredded chicken, 1/2 the sauce, 1/2 of the quartered corn tortillas and 1/2 the cheese. Repeat with the rest of the ingredients. Sprinkle green chilies on top of the casserole. Cover with foil and bake for 15 minutes. Remove foil and continue baking for 30 minutes. Let cool for 5 minutes before slicing. Serve with Belfonte Sour Cream.