Chicken Enchilada Casserole

My youngest son, Travis, has always been a pretty picky eater. But from the very first time I made this casserole, he loved it. And still when I ask what he wants for dinner, this casserole is almost always his first request. It is warm and filling, packed with flavor, and instantly feels like something delicious that you loved as a child and still enjoy as an adult. I love this dish, especially on cold winter nights and topped with a little Texas Pete. Make this for dinner tonight, curl up in front of the fire, and get cozy!

 

Ingredients

• 1 tablespoon avocado oil
• 1 cup chopped onion
• 1.5 teaspoons ground cumin
• 1 teaspoon chili powder
• 1/4 teaspoon garlic salt
• dash of ground red pepper
• 2 (15.5 ounce) cans Great Northern beans (a white bean), rinsed and drained
• 2 cups shredded skinless boneless chicken (rotisserie chicken is fine too)
• 1 cup thinly sliced green onions, divided
• 18 (6-inch) flour or corn tortilla, divided (I prefer flour)
• cooking spray
• 2 cups shredded Mexican blend cheese, divided
• 1 cup low fat milk
• 1/2 cup chopped fresh cilantro
• 1 (16 ounce) jar, green salsa
• 10 tablespoons reduced fat sour cream
• cilantro sprigs

Instructions

• Preheat oven to 350 degrees.
• Heat oil in a large nonstick skillet over medium heat. Add pre-chopped onion and cook 3 minutes or until tender, stirring frequently. Stir in cumin, chili powder, garlic salt, and pepper; cook 1 minute. Stir in beans; cook 2 minutes. Remove from heat. Add chicken, 1/2 cup green onions. Stir well.
• Layer 6 tortillas on bottom of a 13 x 9 inch baking dish coated with cooking spray. Spread 2 cups chicken mixture over tortillas; sprinkle with 3/4 cup cheese. Repeat layers once. Top with remaining tortillas.
• Combine milk, chopped cilantro, and salsa in a blender and process until smooth. Pour over top of tortillas. Cover and bake at 350 degrees for 35 minutes. Uncover, sprinkle with remaining 1/2 cup cheese and remaining green onions. Bake for 5 minutes or until cheese melts. Serve with Texas Pete Hot Sauce or other hot sauce, sour cream and garnish with cilantro sprigs if desired. Yields around 10 servings.