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Sunday Slow Suppers #7: Chicken and Green Chilies Casserole


We really enjoyed this more than once this week! I made an 8x8 baking dish, which made us 2 dinners and a lunch!

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

1 lg. onion, chopped
4 tbsp. butter
4 tbsp. flour
2 tsp. salt
2 c. milk
1 1/2 c. chicken broth
2 tsp. chili powder
1 (4 oz.) can chopped green chilies, drained
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 tweaked a few things from the original recipe. I used 3 T. of butter and flour, 2 c. skim milk, 3/4 c. broth, and left out the tomatoes and cilantro. I used cheddar and pepper jack. The biggest change was I purposely used flour tortillas instead of corn. (3 were plenty) I was heavy handed with the chili powder, and it was hot and delicious! Thank you, Marcia for some good, spicy meals!


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