Categories: First Do No Harm

Ingredients

• 1/4 cup (28 grams) butter
• ▢ 1/4 cup (32 grams) all-purpose flour
• ▢ 2 cloves (2 cloves) garlic, minced 1 teaspoon (Sub 1/4 teaspoon garlic powder)
• ▢ 2 cups (473 ml) chicken broth
• ▢ 1 cup (230 grams) sour cream
• ▢ 2 tablespoons (20 grams) chopped pickled jalapenos
• ▢ 1 teaspoon (5 ml) pickled jalapeno juice
• ▢ 1 teaspoon (2 grams) ground cumin
• ▢ 1 teaspoon (6 grams) kosher salt
• ▢ 1/2 teaspoon (1 gram) ground black pepper
• Enchilada Casserole
• ▢ 3 cups (420 grams) cooked and shredded chicken
• ▢ 12 (12) 6-inch flour or corn tortillas
• ▢ 2 cups (226 grams) shredded Monterey Jack cheese
• ▢ 1 cup (113 grams) shredded Cheddar cheese

Directions

1. Make the Sauce

2. Melt the butter in a medium saucepan over medium heat, then stir in the flour. Cook for 1 minute, stirring continuously. Add the minced garlic and cook for an additional 30 seconds.
3. Mix these: ¼ cup butter, ¼ cup all-purpose flour, 2 cloves garlic, minced
4. Slowly stir in the chicken broth and bring to a boil. Stir continuously until the sauce thickens, about 5 minutes.
5. This much broth: 2 cups chicken broth
6. Remove from heat and stir in the sour cream, jalapenos, jalapeno juice, and spices.
7. 1 cup sour cream, 2 tablespoons chopped pickled jalapenos, 1 teaspoon pickled jalapeno juice, 1 teaspoon ground cumin, 1 teaspoon kosher salt, ½ teaspoon ground black pepper

8. Assemble the Casserole

9. Preheat oven to 350°F (177°C). Spray a 9×13-inch pan with nonstick spray.
10. Line the bottom of the pan with 6 tortillas, overlapping slightly.
11. 12 6-inch flour or corn tortillas
12. Cover the tortillas with half of the shredded chicken.
13. 3 cups cooked and shredded chicken
14. Pour ½ of the sour cream sauce over the chicken, then top with 1 cup the Monterey Jack cheese.
15. 2 cups shredded Monterey Jack cheese
16. Repeat the layers, using the remaining tortillas, chicken, and sauce. Top with the rest of the Monterey Jack cheese as well as the cheddar cheese.
17. 1 cup shredded Cheddar cheese
18. Cover the pan tightly with aluminum foil and bake for 30 minutes. Remove the foil and bake an additional 5-10 minutes, or until the cheese is melted.

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