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Laura's Chicken Enchilada Casserole
By Thrive Life · 6 servings
prep time
cook time
This casserole is adapted from a recipe I saw in BH&G years ago. I changed it to suit my needs then, and now I have adapted it to use my Thrive Life homestore. My kids love it and request it often. by Laura Dillender
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Ingredients
- 10 Corn Tortillas
- 1/2 c. THRIVE Chopped Onions - Freeze Dried
- 4 clv. Garlic, Ra
- 1/4 tsp. Peppercorn
- 2 tbsp. THRIVE Butter
- 3 tbsp. White Flour (All Purpose Unbleached Flour)
- 1 c. THRIVE Sour Cream Powder prepared (add 1/3 cup water to 1 cup sour cream powder)
- 2 tsp. THRIVE Chicken Bouillon
- 1/4 c. THRIVE Green Chili Peppers - Freeze Dried
- 3 c. Water
- 1/4 c. THRIVE Velouté (Rich Chicken Gravy)
- 1 c. THRIVE Shredded Monterey Jack Cheese - Freeze Dried
- 2 c. THRIVE Chopped Chicken - Freeze Dried
- 1 c. THRIVE Shredded Monterey Jack Cheese - Freeze Dried
Directions
- Soak chicken in 2 cups warm water with 1 tsp chicken bouillon.
- Stir flour into sour cream.
- Saute garlic and onions in butter.
- Add in pepper.
- Pour in chicken bouillon, chili peppers, and water to sauteed garlic and onions.
- Stir in sour cream mixture and veloute.
- Add in chicken mixture to the remainder of the mixture.
- Stir in cheese followed by torn corn tortillas.
- Pour mixture into casserole dish and heat in 350 oven for 20-25 minutes.
- Cover with 1 cup shredded monterey Jack and let cook for 5 more minutes.
- May add diced tomatoes, cilantro, green onions, and/or olives if desired to the top.