Chicken Enchilada Casserole

Ingredients:

For the Enchilada Filling:

• 2 cups cooked, shredded chicken
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 cup frozen corn
• 1 can (4 oz) green chilies
• 2 cups shredded cheese (Monterey Jack or cheddar)
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 1 tablespoon olive oil

For the Sauce:

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• 1 cup sour cream
• 1/2 cup salsa verde or green enchilada sauce

For Assembly:

• 8-10 flour tortillas
• 1 cup shredded cheese for topping
• Fresh cilantro, chopped, for garnish

Instructions:

1. Prepare the Filling:
   • Heat olive oil in a pan over medium heat. Sauté the onion, green pepper, and corn until soft.
   • Add the green chilies, cumin, salt, and pepper. Stir in the cooked chicken and remove from heat.
   • Mix in one cup of shredded cheese.
2. Make the Sauce:
   • In a saucepan, melt the butter over medium heat. Stir in the flour to make a roux.
   • Gradually whisk in the chicken broth and cook until slightly thickened.
   • Remove from heat and stir in the sour cream and salsa verde. Adjust seasoning with salt and pepper.
3. Assemble the Casserole:
   • Preheat the oven to 375°F (190°C).
   • Spread a thin layer of the sauce at the bottom of a baking dish.
   • Fill each tortilla with the chicken mixture, roll up tightly, and place seam side down in the baking dish.
   • Pour the remaining sauce over the rolled enchiladas. Top with the remaining cup of shredded cheese.
4. Bake:
   • Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden.
5. Serve:
   • Garnish with chopped cilantro before serving.