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CHICKEN ENCHILADA CASSEROLE INGREDIENTS: 6 chicken breasts 2 cup sliced fresh mushrooms 1 1/4 cup chopped onion (1 medium) 1/2 cup chopped bell pepper 2 tablespoons minced jalapeno pepper 1 (4 oz) can chopped green chiles 1/4 cup milk 3 tablespoons all-purpose flour 1 1/2 cups water 3/4 teaspoons chili powder 1/2 teaspoons salt 1/2 teaspoon ground cumin 1/4 teaspoon pepper 8 corn tortillas 1 cup shredded cheddar cheese 1/2 cup tomato-chopped-unpeeled 1/4 cup sour cream Instructions: Cook chicken and dice, set aside. Saute mushrooms, onion, bell pepper, & minced jalapeno pepper until tender. Remove skillet from heat; stir in chicken and green chiles. Set aside. Combine milk and flour in a small saucepan. Gradually stir in water; place on medium heat-cook & stir until thick & bubbly. Stir in chili powder, salt, cumin, & pepper. Add to chicken mixture and set aside. Wrap tortillas in damp paper towels & then in foil & bake at 350 degrees for 10 min. Arrange half of the tortillas in a 12x8x2 dish. Top with half of chicken mixture. Repeat with est of tortillas and chicken mixture. Cover and bake at 350 degrees for 25 min. Uncover and sprinkle with cheese; let stand 10 min. Top serving with tomato and sour cream. Garnish with additional jalapeno pepper slices. Yield: 6 Servings Categories: Casseroles, Mexican, Main Dishes |
