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SSS #7 - Chicken & Green Chiles Casserole

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MarciaB of Happy Trails For Us: My Reluctant Blog was in charge of choosing this week's recipe. Here is what she said:

I picked casseroles for a variety of reasons, one of them being the fact that I am a big fan of the one dish meal - raising 3 athletic children, and working, meant suppers that would serve many, and serve them quickly. As a younger cook, I learned to make enchiladas the tradional way, dipping tortillas in hot oil and then sauce, filling and rolling, etc. As a mom I switched to this dish, using the layer and stack method. It can be even quicker if you use canned enchilada sauces. This recipe is in the "suiza" style, which refers to yes, the Swiss, but in Mexican cooking, it is usually a creamy sauce, using more cheese, green chiles, etc. This casserole can be served with rice, beans, a simple green salad, guacamole and chips, or a combination of the above. It is also good reheated.

CHICKEN AND GREEN CHILIES CASSEROLE

Adapted from COOKS.COM
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4 chicken breasts, cooked, shredded (or use rotisserie chicken, skinned, boned and cut into small pieces)

1 lg. onion, chopped
4 tbsp. butter (I used 2T of olive oil)
4 tbsp. flour
2 tsp. salt
2 c. milk (I used 1% milk)
1 1/2 c. chicken broth
2 tsp. chili powder
1 (4 oz.) can chopped green chilies, drained (I used 1/2 can chopped jalapenos)
1 small can diced tomatoes, drained
Chopped cilantro to taste, @ 2 tblsp.

12 corn tortillas, torn into small pieces

1 c. grated Cheddar cheese
2 c. Monterey Jack cheese (mix cheese together) - lighten dish with low-fat cheeses

Make sauce by first sauteing onions in butter, then add flour, stir to make a roux, add liquids and salt - cook stirring until smooth and slightly thickened. Add chopped green chilies (drained) to sauce. Add chili powder. Add tomatoes to sauce (both well drained). Add cilantro. Taste, and adjust seasonings for "hot" factor.

Place a layer of chicken in bottom of greased 3 quart casserole, then a layer of torn tortillas, then cheese and sauce. Repeat ending with cheese on top. Bake in preheated 350 degree oven until bubbling, 20-25 minutes. Let sit 15 minutes before cutting into squares to serve.
May be prepared ahead and baked the next day or may be frozen thawed and baked at serving time.

I have made notations on the recipe of my "adjustments". In addition to those, I found an interesting kind of tortilla that was 94% fat free and low in carbs. They were very tasty.

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I also mixed a couple of cheeses together - the traditional Mexican Blend and another one I love - Sargento Mozzarella & Asiago with Roasted Garlic. It was great!

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We had our casserole with guacamole and guacamole chips - I really liked those and will buy them again.
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Yum! This was a very easy and tasty dinner! Thanks Marcia!
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Comments (1)

Eden:

I am so behind on the SSS... I want to do this one.

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The previous post in this blog was SSS #6 - Zuppa Osso Buco.

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