| Level: | Easy |
Ingredients
- 2 tablespoon butter
- 2 cloves garlic, peeled and minced
- 1/4 teaspoon ground hot red pepper
- 1/8 teaspoon ground cumin
- 2 tablespoons flour
- 3/4 cup chicken broth
- 1/2 cup milk
- 2 tablespoons sour cream
- 1/4 teaspoon black pepper
- 1 tablespoon butter
- 1 small yellow onion, peeled and chopped
- 1/2 medium green bell peeper, cored, seeded, and chopped
- 1/4 cup chopped roasted green chilies
- 6 ounces mushrooms, wiped clean and finely chopped
- 1/2 cup canned crushed tomatoes
- 2 tablespoons minced pimiento
- Vegetable oil for frying
- 8 corn tortillas
- 3 cups diced cooked chicken
- 11/2 cups coarsely shredded mild cheddar cheese
- 1/4 cup sliced pimiento-stuffed olives
- 1/4 cup thinly sliced scallions
Instructions
- Preheat oven to 350 degrees. Coat 11 by 7 by 2-inch baking dish with nonstick cooking spray and set aside. Sauce: Melt butter in medium heavy skillet over moderate heat. Add garlic, red pepper, and cumin and stir-fry 1 minute. Blend in flour, add broth and milk, and cook, stirring constantly, until thickened and smooth – about 3 minutes. Stir in sour cream, salt, and black pepper to taste; set aside. Filling: Melt butter in large heavy skillet, over moderate heat. Add onion, green pepper, green chilies, mushrooms, tomatoes, and pimiento, and cook, stirring often, until vegetables soften and flavors meld-10 to 15 minutes. Tortillas: Pour oil to depth of 1/2 inch in small heavy skillet, set over moderate heat, and heat until ripples appear on skillet bottom. Holding tortillas by tongs, dip one by one into oil just long enough to soften, 5 to 10 seconds. Drain on paper towels.
- To Layer: Arrange half of tortillas in bottom of prepared baking dish, then build up layers this way, distributing each evenly: 1/2 chicken and 1/3 sauce; 1/2 each filling, cheese, olives, and scallions, and 1/2 remaining tortillas, chicken, filling, cheese, olives, scallions, and finally, remaining sauce. Bake, uncovered, until bubbly- about 30 to 35 minutes. Serve at once.
Reviews
Living only about thirty minutes from the famous King Ranch I have tasted many variations of this recipe over the years. This is definitely a variation but by far the best. I agree with the other reviewers in what is traditionally a throw together meal this recipe is labor intensive…but well worth it. I too doubled the sauce for this and added more chicken to it. No need to fry the tortillas. Serve with a bowl of sour cream to add on top. Yum.
This was excellent. I substituted black beans for the olives..and it turned out great! it would have been good if you add some sweet corn to it also!
I have to say this takes a fair amount of work but it does yield a great dish. You end up using many pans and it has many steps but is very tasty.
This is the worst recipe I have ever tried!!!
This was an excellent meal that I will make again. However, next time I would double the recipe for the filling and sauce and add 4 more tortillas. There could have been more filling and sauce, otherwise, this was a great meal.
This isn’t a whole lot different than making enchiladas. The KEY ingredient is the sauce made with sour cream, flour, chicken broth, etc. That is poured on the corn tortilla layers and seeps through the entire casserole. I didn’t fry the tortillas; I just covered the pan with enchilada sauce (to prevent sticking). That works fine. Hamburger or ground turkey would work fine as well.
This is really a wonderful casserole that appeals to all ages. I made it for the last 5 office Christmas buffets and there were never any leftovers. Adjust the proportions to suit the size of your casserole/the number of people at the gathering.