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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This is a good substitute for chicken enchiladas, and is somewhat spicy. Ingredients:
2 tablespoons vegetable oil |
1 cup chopped onion |
3 tablespoons all-purpose flour |
1 cup chicken broth |
1 1/2 cups milk |
1 (4 ounce) can diced green chiles |
1 (10 ounce) can diced tomatoes with green chile peppers |
1 1/2 cups cubed, cooked chicken meat |
10 (6 inch) corn tortillas, cut into strips |
1 (8 ounce) package sharp cheddar cheese, shredded |
Directions:
1. In a medium sauce pan, cook onion in oil over medium heat until soft. Stir in flour. Add broth and milk; cook, stirring constantly, until thickened. Stir in chilies and tomatoes.
2. Coat a 9 x 13 inch baking pan with nonstick spray. Place 1 cup sauce in bottom of pan. Layer half the chicken, half the tortilla strips, and 1 1/4 cups sauce. Repeat with remaining ingredients. Top casserole with shredded cheese.
3. Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes.
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