This weeks selection was chosen by Marcia and was really quite wonderful. I took a shortcut ,suggested by Kim, and used 2 pkgs.of Perdue Ovenroasted Shortcuts . I also added 1 tsp. of Ancho Chile Pepper to kick-up the heat a bit. Three of us ate and there is easily enough left for another meal and a lunch or two. Will definitely be making this again!
CHICKEN AND GREEN CHILIES CASSEROLE
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.