Southwestern Chicken And Tortilla Casserole
|Sour cream||1⁄2 Cup (8 tbs)|
|Cayenne pepper||1⁄4 Teaspoon|
|Chicken broth||2 1⁄2 Cup (40 tbs)|
|Milk||1 Cup (16 tbs)|
|Chili powder||1⁄4 Teaspoon|
|Minced onions||1 1⁄2 Cup (24 tbs), sliced|
|Unsalted butter||3 Tablespoon|
|Chopped tomatoes||1 Cup (16 tbs), well drained|
|Red bell pepper||1 , minced|
|Garlic||2 Clove (10 gm), minced|
|Ground cumin||1 Teaspoon|
|Corn tortillas||12 , softened for 1 minute in hot vegetable oil|
|Chopped cooked chicken||4 Cup (64 tbs)|
|Jalapeno peppers||3 Medium, canned (Hot Canned Or Bottled Chilies Or To Taste)|
|Monterey jack cheese||1 Pound, grated|
|Minced fresh coriander||3 Tablespoon|
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.