Saturday, March 5, 2016

Chicken Tortilla Casserole

This is a delicious meal for family dinners. This recipe comes from Trisha Yearwood on Food Network.

        4 boneless, skinless chicken breasts
           1 cup canned green chilies, chopped  and drained
           1 medium onion, finely chopped
           1 clove garlic, minced
           1 cup sour cream
           1/2 teaspoon cumin
           1/2 teaspoon salt
           1/4 teaspoon pepper
           Cooking Spray
           Twenty-four 6-inch corn tortillas
           3 cups shredded Cheddar
          Chicken Gravy:
             6 tablespoons butter
             6 tablespoons all-purpose flour
             1 cup chicken stock
             1 cup milk
             salt and pepper
             Add the chicken to a large stockpot, cover with water and add a large pinch of salt. Bring to a boil and cook until tender, about 30 minutes. Remove the chicken from the pot and set aside to cool. When coll enough to handle, shred the chicken and set aside. Reserve 3 1/3 cups of the broth (1 cup is for the chicken gravy, supplement with boxed stock if you don't have enough.) Preheat the oven to 350 degrees F. Spray a 13-9 inch baking dish with cooking spray. In a large saucepan, combine 2 1/3 cups of the reserved broth, the Chicken Gravy, green chilies, onions, garlic, sour cream, cumin, salt and pepper. Bring the mixture to a boil, stirring constantly. Remove from the heat. Spread 1 cup of the mixture into the prepared baking dish. Arrange a layer of 6 tortillas over the mixture, and then top with 1 cup shredded chicken and 1/3 cup of the Cheddar. Repeat this layer three more times, ending with cheese. Spread any remaining mixture over the cheese. Make  sure all the tortillas are covered or they will get very hard during baking. Bake uncovered for 30 minutes.

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