Chicken and Spinach Enchilada Casserole

In this healthy updated version of a chicken enchilada casserole, I made a homemade cream sauce and added spinach which boosted the nutrition while still keeping the comforting taste of the original recipe. Making a homemade white sauce is easy and much healthier than typical  store-bought white sauces that are high in sodium and processed ingredients. This white sauce uses a “roux” as the foundation and thickener for the sauce. A “roux” consists of equal amounts of fat (butter) and flour. It is a classic cooking technique to make sauces, gravies, and soups.

Chicken and Spinach Enchilada Casserole

Ingredients

• 3 tablespoons butter
• 3 tablespoons flour
• 2 cups low sodium chicken stock
• 1 -4oz can of mild chiles
• 1 cup plain Greek yogurt or sour cream
• 10 ounce package frozen spinach thawed, drained, and squeezed dry
• 15 (6inch) flour tortillas cut in half
• 2 cups cooked and shredded chicken breast
• 2 cups shredded Monterey Jack cheese

1/4 cup  fresh chopped cilantro

1 whole avocado

Directions

Preheat oven to 375 degrees Fahrenheit.

Coat a 9 inch by 13 inch baking pan with non-stick spray.

1. Begin by making the white sauce. In a sauce pan heat the butter over medium heat. Once the butter is melted, add the flour and using a whisk stir until smooth and the roux begins to thicken and bubble.
2. Gradually add one cup of the chicken broth and continue to whisk until blended well. Bring to a gentle simmer.
3. Add remaining chicken broth , green chiles, and cumin. Continue to stir and simmer until slightly thickened for 2-3 minutes. Add the Greek yogurt or sour cream and mix well.
4. Reserve one third of the sauce. To the remaining sauce add the drained spinach and mix well.
5. Assemble Enchilada Casserole, by first layering 10 flour tortillas halves evenly on the bottom of your casserole pan. Next layer 1/2 of the spinach sauce , then 1/2 of the shredded chicken, and sprinkle with 1/3 of the shredded cheese. Repeat the layers and top with the reserved sauce and remaining 1/3 of the shredded cheese. 
6. Cover with foil and bake in the oven for 20 minutes. Remove foil and bake for additional 15 minutes until lightly brown.
7. Garnish with chopped avocado and cilantro.