This is a variation on the casserole I published last week. This one uses green enchilada sauce and white beans. It's usually milder than the beef version. I also like to add sour cream and use monterey jack cheese to make it creamier.
Chicken Enchilada Casserole
4 c. cooked chicken, shredded or chopped into bite-size pieces
2 12 oz. cans green enchilada sauce
1 16 oz. can white beans or small red beans (drain and rinse before using)
1 16 oz. can sweet corn
1 4 oz. can diced green chilies
1 c. sour cream, low-fat or regular not non-fat
4 c. shredded monterey jack cheese
12 10" flour tortillas
Mix chicken, beans, corn, chilies, sour cream, 2 c. cheese, and 1/2 can of enchilada sauce. Pour the other half of first can of enchilada sauce into a 9x13 baking dish. Put about 3/4 c. chicken mixture in a tortilla. Roll up and place into the baking dish, seam side down. Repeat with the other 11 tortillas. Sprinkle the remaining cheese over the top, pour over the second can of enchilada sauce. Bake at 350° for 30-45 minutes until it's all bubbly and delicious.
Serve with a green salad on the side. This one is good with guacamole and olives on top.
I don't recommend trying to make this one non-dairy or trying to freeze it. The sour cream doesn't handle freezing well and it might look a bit strange. I also don't recommend this one for the crockpot.