Ingredients
- 3 cups shredded chicken breasts
- 12 corn or taco-size flour tortillas
- 2 cups mozzarella cheese divided
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 tsp cumin
- 1 tsp salt
- 1/2 tsp pepper
- 2 4- ounce cans diced green chiles drained
- 1 1/2 cups shredded cheddar cheese
- 2 tbsp. green onions
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Instructions
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Preheat your oven to 375°F if using flour tortillas or 350°F for corn tortillas.
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In a saucepan melt the butter. Stir in the flour until it forms a smooth mixture.
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Gradually add the chicken broth while stirring constantly until the mixture thickens and starts to bubble.
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Then add cream, cumin, salt, pepper and drained green chiles. Allow it to gently simmer without boiling. Set it aside for now.
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Grease a baking dish that measures 9×13 inches.
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Arrange 6 tortillas on the bottom of the dish slightly overlapping them.
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Evenly spread shredded chicken on top of the tortillas followed by 1 cup of mozzarella cheese. Pour half of the prepared sour cream mixture over this layer.
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Place the remaining 6 tortillas on top of this mixture.
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Pour the remaining sour cream mixture over these tortillas. Sprinkle with the rest of the mozzarella and cheddar cheeses.
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Bake for 15 minutes until both cheeses have melted and heated through.
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Before serving garnish with chopped onions.
Notes
Tortilla: Instead of regular tortillas go for certified gluten-free corn tortillas or gluten-free taco-sized flour tortillas as the base. These options ensure that your casserole stays wonderfully gluten-free.
Flour: Substitute all-purpose flour with a blend of gluten-free flour. This will maintain the consistency of the sauce while adhering to a gluten-free diet.
Broth: Make sure to use chicken broth labeled as gluten-free. Some broths may contain gluten for thickening purposes so it’s essential to check the label.
By incorporating these adjustments you can create a version of the Sour Cream Chicken Enchilada Casserole that is suitable for everyone to enjoy regardless of their dietary restrictions.
