Ingredients: Corn Tortillas, Shredded Chicken, Onion, Garlic, Salt & Pepper, Cumin, Butter, Shredded Cheese (I used Colby Jack), Milk, Chicken Broth, Sour Cream, Green Chilies, Flour
Measure out 1 cup of broth...
And 1 cup of milk (I like to do this first so as soon as that roux is ready I can pour the liquid in, it goes fast)
Melt 6 TBS of butter in a large pan
Add 6 TBS of flour...
And stir. Bring it to a boil and let boil 1 minute, stirring constantly so it doesn't burn (this is your roux)
Add the liquid...
And stir. Then let it come to a boil, stirring constantly. It will thicken pretty quickly
Then add some salt...
Dice up a medium onion...
And one clove of garlic
Now to the chicken gravy add 1 1/2 cups more of chicken broth...
an 8 oz can of green chilies
The onions and garlic...
1 cup of sour cream...
And 1/2 a tsp of cumin
Very carefully (that's a pretty full pan) stir it all together and let it come to a boil
In the mean time cut up the corn tortillas into little squares
And now you are all ready to assemble
Start of by taking 1 cup of the sauce...
And pouring it into the bottom of a greased 9x13 dish
then layer 6 cut up tortillas...
then 1/3 of the shredded chicken...
then some cheese
and then repeat those steps 2 more times
(sauce, tortillas, chicken, cheese)
Finish off by pouring the remaining sauce on top of the cheese and spread it around
And there you go, 3 layers of deliciousness :)
Cover and refrigerate overnight or for a few hours
Then bake at 350 degrees for 1 hour
I left it covered for 45 minutes and then removed the foil for the last 15 minutes
Oh, that is some good stuff :)
As did David
Jonathan didn't have the patience finally to use his fork
And neither did David :)
He's just too cute I thought you'd want to see more of him eating :)
And there goes the plate
And there goes the other plate :)
But at least they waited until they were almost done with their dinner
Chicken Tortilla Casserole
6 TBS Butter
6 TBS Flour
1 cup + 1 1/2 cup chicken stock
1 cup milk
salt & pepper
1 medium onion, finely chopped
1 clove garlic, minced
1 cup sour cream
1 8oz can green chiles
1/2 tsp cumin
4 boneless, skinless chicken breasts, cooked and shredded
18 6-inch corn tortillas
3 cups shredded cheese (I use Colby Jack)
Melt the butter in a large saucepan. Add flour and whisk together, bring to a boil and boil 1 minute. Add 1 cup chicken stock and milk. Stir constantly until it thickens and comes to a boil. Add salt and pepper to taste. Then add the rest of the chicken stock, onions, garlic, sour cream, chiles and cumin. Mix together and bring to a boil, stirring constantly. Remove from heat. Cut the tortillas into little pieces. Spread 1 cup of sauce into a greased 9x13 pan. Then layer 6 cut up tortillas, 1/3 of the chicken and 1 cup of cheese. Repeat 2 more times (starting with 1 cup of sauce). Spread any remaining sauce over the cheese. Cover and refrigerate overnight or for a few hours. Bake covered at 350 degrees for 1 hour, removing the foil for the last 15 minutes.