Southwestern Chicken And Tortilla Casserole Recipe
Southwestern Chicken And Tortilla Casserole has a Juicy taste. The chicken and mushrooms gives the Southwestern Chicken And Tortilla Casserole Lips smacking taste. Must catch it
Ingredients
| Unsalted butter | 4 Tablespoon (For the sauce:) | |
| Pepper | 1/8 Teaspoon (For the sauce:) | |
| Sour cream | 1/2 Cup (16 tbs) (For the sauce:) | |
| Flour | 4 Tablespoon (For the sauce:) | |
| Cayenne pepper | 1/4 Teaspoon (For the sauce:) | |
| Chicken broth | 2 1/2 Cup (16 tbs) (For the sauce:) | |
| Milk | 1 Cup (16 tbs) (For the sauce:) | |
| Chili powder | 1/4 Teaspoon (For the sauce:) | |
| Salt | 1/4 Teaspoon (For the sauce:) | |
| Onions | 1 1/2 Cup (16 tbs), minced (For the sauce:) | |
| Unsalted butter | 3 Tablespoon (For the sauce:) | |
| Mushrooms | 1/2 pound (For the sauce:) | |
| 1 cup chopped tomatoes, well drained | ||
| Red bell pepper | 1 To taste, minced (For the sauce:) | |
| Garlic | 2 Clove (5gm), minced (For the sauce:) | |
| Ground cumin | 1 Teaspoon (For the sauce:) | |
| 12 corn tortillas, softened for 1 minute in hot vegetable oil | ||
| Cooked chicken | 4 Cup (16 tbs), chopped (For the sauce:) | |
| 3 medium hot canned or bottled chilies or jalapeno peppers, or to taste | ||
| Monterey jack cheese | 1 pound, grated (For the sauce:) | |
| Coriander | 3 Tablespoon, minced (For the sauce:) | |
Directions
Make the sauce: In a saucepan melt the butter over low heat, add the flour and cook the mixture, stirring, for 3 minutes.
Add the chicken stock, milk, and salt and pepper to taste and simmer the sauce, stirring occasionally, for 20 minutes.
Let the sauce cool for 10 minutes, stir in the sour cream, cayenne, and chili powder.
In a saucepan cook the onions, mushrooms, and red pepper in the butter, stirring, until the onions are softened.
Add the tomatoes, garlic, cumin, and salt and pepper and cook the mixture over moderate heat, stirring, until almost all the liquid has evaporated.
Add the chilies or jalapeno peppers, minced, and the coriander.
Line a well buttered 3 quart baking dish with half the tortillas so that they come halfway up the sides of the pan, cover with half of the chicken, and spoon 1/3 of the sauce over the chicken.
Add half the cheese, half the vegetables, and 1/3 more sauce.
Repeat with the remaining tortillas, chicken, sauce, vegetables, and cheese.
The dish may be assembled ahead to this point and kept covered and chilled overnight.
Bake in a 350° F oven for 45 to 55 minutes or until the top is lightly golden and the filling bubbling.
Add the chicken stock, milk, and salt and pepper to taste and simmer the sauce, stirring occasionally, for 20 minutes.
Let the sauce cool for 10 minutes, stir in the sour cream, cayenne, and chili powder.
In a saucepan cook the onions, mushrooms, and red pepper in the butter, stirring, until the onions are softened.
Add the tomatoes, garlic, cumin, and salt and pepper and cook the mixture over moderate heat, stirring, until almost all the liquid has evaporated.
Add the chilies or jalapeno peppers, minced, and the coriander.
Line a well buttered 3 quart baking dish with half the tortillas so that they come halfway up the sides of the pan, cover with half of the chicken, and spoon 1/3 of the sauce over the chicken.
Add half the cheese, half the vegetables, and 1/3 more sauce.
Repeat with the remaining tortillas, chicken, sauce, vegetables, and cheese.
The dish may be assembled ahead to this point and kept covered and chilled overnight.
Bake in a 350° F oven for 45 to 55 minutes or until the top is lightly golden and the filling bubbling.
Chef
