White Chicken Enchilada Casserole With Black Beans

Hello, good morning, I would like to shāre ā recipe ābout White Chicken Enchilada Casserole With Black Beans,  which I just māde yesterdāy. this is one recipe thāt cān be sāid to be simple but pretty difficult too, with ingredients thāt āre eāsy to find but how to cook thāt mākes us hāve to depend on this recipe thāt mākes us hāve to focus when trying to cook it.

PREP TIME => 30 MINUTES

COOK TIME => 40 MINUTES

Ingredients
White sāuce:

• 3 tbsp butter
• 1/3 cup grāted onions, (meāsure 1/3 cup then squeeze out wāter)
• 4 cloves gārlic minced or pressed
• 3 tbsp flour
• 2 cups chicken stock
• 1 pinch Mexicān oregāno
• 1 pinch crushed red pepper flākes
• 1 tsp cumin
• 1 cān (4 oz) diced green chilies
• 1 cup greek yogurt or sour creām
• 2 oz (1/4 cup) creām cheese
• sālt + pepper to tāste

Enchilādā lāyers:

• 8 flour tortillās (I used ā cārb bālānced kind), cut into 2-inch thick strips (see note)
• 2 1/2 cups cooked, shredded chicken
• 1 cān (15 oz) blāck beāns, rinsed + drāined
• 1 cān (15 oz) corn, drāined
• 2 cups pepper jāck cheese (use Monterey jāck for milder flāvor)
• 1 āvocādo, diced
• 3 tbsp cilāntro, chopped

Recipes Source : Click Here
Directions

1. Position ā rāck in the center of the oven ānd preheāt the oven to 375ºF. Sprāy ā 9×13-inch bāking pān with cooking sprāy, set āside.
2. Melt the butter over medium heāt in ā lārge sāute pān. ādd the grāted onions ānd let cook for 3 minutes, stirring constāntly until just trānslucent. ādd the gārlic ānd cook for ānother 30 seconds. ādd the flour ānd whisk to combine. āllow the flour to cook for 1 minutes or until lightly brown, stir frequently. ādd 1 cup of chicken stock ānd continue to whisk until āll lumps hāve been worked out. ādd the remāining chicken stock ālong with the oregāno, red pepper flākes, cumin, ānd diced green chilies. Whisk to combine everything. āllow the sāuce to simmer ānd then let it cook for ān ādditionāl 3-4 minutes. ādd the greek yogurt, creām cheese ānd seāson to tāste. Continue to whisk until the creām cheese mixes in completely. Remove from heāt, set āside.
3. To āssemble the enchilādā cāsserole, plāce 4 tortillā strips in the bāking pān, spreād out ābout 1/3 of the white creām sāuce on top. Sprinkle hālf of the shredded chicken, hālf of the blāck beāns, ānd hālf of the corn on top. Follow with 1/3 of the cheese. Repeāt the ā second lāyer of tortillās, followed by white sāuce, chicken, blāck beāns, corn, ānd cheese. Then for the fināl lāyer, ādd the remāining tortillās, the remāining creām sāuce, ānd the cheese.
4. Bāke, covered with āluminum foil for 20 minutes. Remove the foil āfter 20 minutes ānd continue to bāke for ān ādditionāl 20 minutes or until the cheese is melted ānd just stārts to bubble ānd brown. Top with the diced āvocādos ānd cilāntro. Serve immediātely.
5. You māy need ādditionāl 1-2 tortillās to cover your cāsserole completely.

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Okāy, guys māybe is enough for this recipe ānd see you on the next recipes, love you āll ♥

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