Mexican Chicken Casserole
Author: April Rogers (a_j_rogers60@hotmail.com)
Serves nnn
- 1 Chicken boiled and deboned
- 2 cups Chicken Broth (from boiled chicken)
- 2 Cups White Sauce (recipe follows)
- 2 Cups Cheddar Cheese-grated
- 2 Cups Onion-Chopped
- 1 Cup Celery-Chopped
- 2 - 4oz cans Chilies-Chopped
- 10-15 Flour Tortillas
- 2 9x13 casserole dish
- Shred Chicken, set aside.
- Make a white sauce with 6 Tbs butter, 4 Tbs flour, 1/2 tsp salt, 1
1/2 cups milk. Melt butter in saucepan over low heat. Blend in
flour, salt, and dash white pepper. Add milk and broth all at once.
Cook quickly, stirring constantly, till mixture thickens and bubbles,
set aside.
- Cut tortillas into 1 1/2 inch strips, set aside.
- Saute onion and celery in a little bit of butter till soft. Add
broth and white sauce stir until hot. Stir in cheese until melted
then add chilies, set aside.
- Now the fun part. Layer Sauce, Tortillas, Sauce, Chicken,
Tortillas, Sauce, Chicken, etc. Just like lasagna until dish is full.
Bake 350*F 30-45 minutes.
Notes and Variations
Put a tablespoon of flour in a baggie with the grated cheese
shake to mix. Cheese will melt faster and more evenly if coated with
flour first. Sauce makes a great nacho dip for chips.
Sources