Name: White Enchilada Casserole with Tomato Avocado Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 2 tablespoons salted butter; 1 cup sour cream; 1 cup milk or chicken broth; 3 cups shredded; Monterey Jack cheese 1 teaspoon fine sea salt ¼ teaspoon ground black pepper; 4 cups shredded cooked chicken (reserved from Meal 1; see page 34); 1 (4.5-ounce) can green chiles, with their liquid 1 teaspoon ground cumin 1 teaspoon garlic powder 2 tablespoons fresh lime juice (from 1 lime); 12 corn tortillas; 1 avocado, cut into 1-inch chunks; 1 pint cherry tomatoes, halved; ¼ red onion, thinly sliced ¼ cup chopped fresh cilantro; 2 tablespoons extra-virgin olive oil; ½ teaspoon coarse; sea salt; ¼ cup fresh cilantro

Description

Loaded with flavorful shredded chicken, you will want to make this white enchilada casserole again and again.

Ingredients

Enchilada Casserole

2 tablespoons salted butter
1 cup sour cream
1 cup milk or chicken broth
3 cups shredded
Monterey Jack cheese 1 teaspoon fine sea salt ¼ teaspoon ground black pepper
4 cups shredded cooked chicken (reserved from Meal 1; see page 34)
1 (4.5-ounce) can green chiles, with their liquid 1 teaspoon ground cumin 1 teaspoon garlic powder 2 tablespoons fresh lime juice (from 1 lime)
12 corn tortillas

For the Tomato Avocado Salad

1 avocado, cut into 1-inch chunks
1 pint cherry tomatoes, halved
¼ red onion, thinly sliced ¼ cup chopped fresh cilantro
2 tablespoons extra-virgin olive oil
½ teaspoon coarse
sea salt
¼ cup fresh cilantro

Instructions

Make the casserole: Preheat the oven to 350ºF.
In a large sauté pan or skillet, combine the butter, sour cream, milk, 1 cup of the cheese, ½ teaspoon of the salt, and the pepper. Heat over medium heat, whisking continuously, until the ingredients are evenly combined and the cheese has melted. Remove from the heat.
In a large bowl, stir together the chicken, green chiles and their liquid, cumin, garlic powder, lime juice, and remaining ½ teaspoon salt until evenly combined.
Arrange 3 tortillas over the bottom of a 9-inch square baking dish (breaking the tortillas as needed to fit). Spoon 1 cup of the seasoned chicken mixture evenly over the tortilla layer, then sprinkle ½ cup of the cheese evenly over the top. Repeat these layers three more times, using the remaining tortillas, chicken, and cheese. Pour the white sauce over the top of the casserole.
Bake for 30 minutes, or until the top starts to look golden brown.
Meanwhile, make the salad: In a large bowl, combine the avocado, tomatoes, onion, cilantro, olive oil, and salt and toss to combine.
Serve the casserole with the salad alongside, garnished with the cilantro, if desired.

Prep Time: 15
Cook Time: 30
Category: Dinner