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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is a little involved, but well worth the effort. A very interesting casserole with sort of a mexican flair. Cut this out of a magazine years ago and have made it ever since. Prep time is just an estimate. Ingredients:
1 clove garlic, minced (optional) |
4 tablespoons butter or 4 tablespoons margarine, divided |
1/3 cup flour |
1/2 teaspoon salt, to taste |
1/2 teaspoon chili powder, to taste |
1/4 teaspoon ground cumin |
1/8 teaspoon ground red pepper |
2 cups hot chicken broth |
1 cup half-and-half |
3/4 cup chopped onion |
8 ounces mushrooms, sliced |
1 cup diced sweet red pepper, divided |
1 (14 1/2 ounce) can tomatoes, drained and cut up |
1 cup ripe olives, sliced (optional) |
1 (4 ounce) can chopped green chilies |
1/2 cup oil, about |
1 (9 ounce) package corn tortillas, cut in 1/2 inch strips |
4 cups cooked chicken, in chunks |
12 ounces monterey jack cheese, shredded (3 cups) |
Directions:
1. In heavy saucepan, over medium heat, saute garlic in 2 Tbls.
2. butter.
3. Stir in flour, salt, chili powder, cumin and ground red pepper until smooth and well blended.
4. Gradually add hot broth and half and half.
5. Cook, stirring constantly, until thickened and smooth; set aside.
6. In large skillet, in remaining 2 Tbls.
7. butter cook the onion, mushrooms and 1/2 cup red peppers about 5 minutes or until onions are translucent.
8. Add tomatoes, olives, and chilies.
9. Cook, stirring occasionally, about 5 minutes or until juices have evaporated.
10. In another skillet heat at least 1/4 inch oil to 375 degrees.
11. Fry tortilla strips in batches until crisp, 1 to 2 minutes; Drain on paper towels.
12. Set aside.
13. Spread half the tomato mixture in a greased shallow baking dish.
14. Layer with 1/2 each tortilla strips, chicken, reserved broth mixture and cheese.
15. Repeat layers, ending with cheese.
16. Top with remaining 1/2 cup red peppers.
17. Bake in preheated 350 degree oven for 40 minutes or until bubbly.
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