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CHICKEN ENCHILADA CASSEROLE

1 medium onion, chopped
2-3 tablespoons butter, ghee or lard
1 pound mushrooms, chopped (optional)
4 tablespoon flour
2 cups chicken broth
1 small can diced green chilies
shredded cooked chicken from a whole chicken (left overs from a roast works great)
1 package corn tortillas
1 pound sharp cheddar cheese
 
Brown onions in lard (or butter or ghee).

Add mushrooms if using and sauté until limp.

Add flour and stir a bit to make a roux.

Add chicken broth and cook until slightly thickened.

Take off heat and add chicken and chilies.

Grease a 13X9 baking pan.

Spread about a cup of the chicken mixture in the bottom. Tear up the tortillas into pieces. Layer 1/2 of them over the chicken mixture. Continue with layers, ending up with the chicken mixture on top. Grate cheese and cover the casserole.

Cover and bake 350 degrees for 30 minutes, uncover and bake until browned and bubbly.

Great with a side of pinto beans.

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