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Chicken tortilla casserole

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Ingredients/Components

salt - 1/2 tsp
flour - 1/4 c
butter - 1/4 c
evaporated milk - 1 c
garlic powder - 1/2 tsp
chicken broth - 1 c
grated Cheddar cheese - 2 c
onion, finely chopped - 1 item
corn tortillas - 12 item
chickens - 2 (2
canned tomatoes and green chiles, chopped - 2 c

How to make chicken tortilla casserole:

Place chickens in a large pot and cover with water. Simmer 1 hour or until tender. Remove chicken and reserve broth. Skin and bone chicken; set aside.

In a saucepan, melt butter and add flour, blending until smooth over low heat. Combine 1 cup chicken broth with the evaporated milk and gradually add to the flour mixture, stirring constantly, until thickened. Remove from heat and add salt and garlic powder. Stir in chopped tomatoes and green chiles and onion; set aside.

Cut each tortilla into 2-inch strips. To assemble casserole, cover the bottom of a 9 x 13-inch baking dish with 1/3 of the tortilla strips. Layer half of the boned chicken over tortillas and top with half of the tomato mixture. Sprinkle 1 cup of the grated cheese over the sauce. Add another layer of tortilla strips, top with remaining chicken, spoon over remaining tomato mixture and top with remaining tortilla strips. Sprinkle remaining cheese over all. Bake for 30 to 45 minutes at 350° or until the cheese has melted and the casserole is bubbly.

Recipe categories: Chicken, Poultry, Casseroles.

Rating:

4.6

Average rating: 4.6, total votes: 5

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