White Chicken Enchilada Casserole
3 Tbsp Butter
3 Tbsp Bob's Red Mill unbleached flour
2 Cups Chicken broth
1 (4 ounce) can chopped green chiles
1/2 tsp groun cumin
1 Cup Plain Greek yogurt
8 count Rudi's Plain Tortillas, halved
2 Cups Organic shredded cheddar cheese
2 Cups shredded cooked chicken (or subsititue with 1 lb. browned ground turkey)
2 (14 ounce) cans White Northern Beans, rinsed and drained
1 Avovado, peeled, pitted and diced
Chopped fresh cilantro leaves
Preheat oven to 375 degrees. grease a 9 x 13 inch baking pan, set aside.
Heat butter in a large saute pan ver medium-high heat. Add flour, and whisk to combine. Cook for 1 minute until lightly browned, stirring frequently. Add half of the chicken broth and whisk until combined. Add the remaining chicken broth, green chiles and cumin; whisk until combined.
Let mixture continue heating until it reaches a simmer and thickens slightly, about 2-3 minutes. Stir Greek yogurt and whisk until combined. remove from heat and set aside.
To assemble the enchiladas, place tortilla halves in the prepared baking pan so that they cover the bottom of the pan. Spread 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. Then add final layer of just tortillas, cream sauce and cheese.
Cover casserole with aluminum foil. Bake for 20 minutes. Remove pan, and spinkle with avocado and fresh cilantro. Serve warm!