White Chicken Enchilada Casserole

I have another stacked enchilada casserole for you today!  You are gonna love this one too!  It has great Mexican flavor but is mild enough for any kiddo in your house to enjoy!  I adapted this recipe from Gimme Some Oven (a great website, by the way) and you are going to thank me because I have saved you a ton of calories and have not sacrificed any of the flavor!  Ole!

White Chicken Enchilada Casserole (adapted from gimmesomeoven.com)

2 T. unsalted butter
2 T. all purpose flour
2 c. low sodium chicken broth
1 (4 oz.) can diced green chiles
1/2 t. cumin
1 c. light sour cream
12 corn tortillas
1 1/2 lb. boneless, skinless chicken breasts, cooked and shredded 
2 (14 oz.) cans white beans (great northern, cannellini, whatever)
2 c. shredded pepper jack cheese
1/4 c. cilantro, chopped

Preheat the oven to 375.  Spray a 9X13 baking dish with cooking spray and set aside.  Melt the butter in a large saute pan over medium high heat.  Add the flour and whisk to combine.  Cook for 1 minute until lightly browned, whisking frequently.  Slowly stream in the chicken stock, while continuing to whisk, until all of the chicken stock is incorporated.  Add the green chiles and cumin and whisk to combine.

Let the mixture continue heating until it reaches a simmer and thickens slightly, about 2-3 minutes.  Turn off the heat, add the sour cream and whisk to combine. 

To assemble the casserole, ladle a little bit of the sauce into the prepared pan then place 6 of the tortillas on top, cutting as necessary to cover the bottom of the pan completely.  Sprinkle half of the chicken on top of the tortillas, followed by half of the beans, 1/2 of the remaining cream sauce and 1 c. of the cheese.  Repeat with the remaining tortillas, chicken, beans, cream sauce and cheese.  

Cover the casserole with aluminum foil.  Bake for 20 minutes then remove the aluminum foil and continue baking for an additional 15 minutes, uncovered, until the cheese is melted and begins to brown around the edges and the casserole is cooked through.  Remove the pan, sprinkle with the cilantro and serve.  

8 servings (464 calories each serving) according to my calculator on loseit.com