Ingredients
Scale
- 1 tsp. canola oil
- ½ cup onion
- 3 cloves garlic
- 4.5-oz. can green chiles
- 2 Tbsp. butter
- 2 Tbsp. flour
- 1 tsp. ground cumin
- 1 tsp. chili powder
- ½ tsp. oregano
- ½ cup Half & Half
- ½ cup Chicken stock
- 2 cups cooked, shredded chicken
- 1 1/3 cup of Randall Great Northern Beans
- 3 cups Mexican cheese, divided
- 16-oz. jar salsa verde
- 12 Fajita sized flour tortillas
- Toppings: sliced green onions
Instructions
- Preheat the oven to 400 degrees.
- Heat a large skillet over medium high heat. Add canola oil. Slowly add onions, green chiles and garlic. Stir frequently for 2 minutes.
- Make a hole in the middle of the veggies. Add butter and allow to melt. Stir in flour over butter. Let cook for 1 minute. Stir all ingredients together.
- Pour in half & half and stir. Mixture will be very thick. Slowly pour in chicken stock, stirring quickly. Season with cumin, chili powder and oregano.
- Add shredded chicken, 1 cup of cheese and Randall Great Northern Beans. Stir. Remove from heat.
- Coat a 9×13 pan or casserole dish with cooking spray. Pour 1/3 bottle of salsa in the bottom of the dish. Layer 4 tortillas on top, then 1/3 enchilada mixture and top with ¾ cup cheese. Repeat for 3 layers.
- Bake for 25-30 minutes, or until golden brown.
- Sprinkle with green onions. Serve with salsa, sour cream, jalapenos or tomatoes!