1 15 ounce can navy beans, rinsed and drained 1 ½ cup shredded chicken 2 cup Cheesy Sauce (see below) 1 8 ounce package shredded Mexican four-cheese blend (Monterey Jack, cheddar, asadero, and queso quesadilla) with cream cheese or shredded Monterey Jack cheese with jalapeño peppers and cream cheese 1 4 ounce can diced green chile peppers, drained 8 8 inch flour tortillas Assorted toppings, such as chopped roma tomatoes, snipped fresh cilantro, and/or sour cream (optional)
Cheesy Sauce
½ butter 1 finely chopped onion (1 large) 3 garlic, minced ½ cup all-purpose flour ½ teaspoon ground black pepper 6 cup milk 3 8 ounce packages shredded three-cheese blend (cheddar, Colby, and Monterey Jack) with cream cheese
*Tip:
To avoid tying up the baking dish in the freezer for weeks, try this method. Line a 3-quart rectangular baking dish with plastic wrap. Prepare the casserole using the lined dish and freeze overnight. When frozen, lift out the plastic wrap-lined food, place it in the freezer bag, and freeze for up to 3 months. When ready to thaw, remove the plastic wrap and return the food to the original baking dish. Thaw and bake as directed.
