Ingredients
3tbspbutter
3tbspall-purpose flour
2cupschicken stock
4ozOld El Paso chopped green chiles
½tspground cumin
1cupGreek yogurt,plain or sour cream
24Old El Paso soft flour tortillas,halved
2cupschicken,cooked, shredded
14ozWhite Northern beans,rinsed and drained
3cupsPepper Jack cheese,shredded
1avocado,peeled, pitted and diced
¼cupfresh cilantro leaves,chopped
Preparation
Preheat the oven to 375 degrees F.
Grease a 9 x 13-inch baking pan with cooking spray, then set aside.
Heat the butter in a large sauté pan over medium-high heat.
Add the flour, then whisk to combine.
Cook for 1 minute until lightly browned, stirring frequently.
Add half of the chicken stock, then whisk until combined.
Add the remaining chicken stock, green chilis, and cumin, then whisk until combined.
Let the mixture continue heating for 2 to 3 minutes until it reaches a simmer and thickens slightly.
Stir in the Greek yogurt, then whisk until combined. Remove from heat, then set aside.
Place 8 tortilla halves in the prepared baking pan to cover the bottom of the pan.
Spread about ⅓ of the cream sauce evenly on top of the tortillas.
Sprinkle half of the chicken on evenly on top of the sauce, followed by half of the beans, and 1 cup of shredded cheese.
Repeat with a second layer of tortillas, cream sauce, chicken, beans and cheese.
Add a final layer of just tortillas, cream sauce and cheese.
Cover the casserole with aluminum foil.
Bake for 20 minutes.
Remove the aluminum foil, then bake for an additional 15 minutes, uncovered, until the cheese is melted and begins to brown around the edges and the casserole is cooked through.
Remove the pan, then sprinkle the casserole with avocado and fresh cilantro.
Serve warm, and enjoy!
