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In the mood for some Mexican Food?

I was in our local grocery store last week and eyed the tomatoes, corn and other fresh items that were on sale. Soon it will be our local products sitting in the bins. (Small store, with lots of local flavor!) I don't know, but the picture I took in of the vegetables just put me in the mood for some good Mexican food. Right there, sorting through the red peppers was a good friend with a recipe card in her hand. She volunteered to share it with me... and said it was good to pass it on. I love getting tried and true recipes. This one is great, give it a try.

Enchilada Casserole

3 T. butter
1/4 c flour
1 c milk
1/2 c chicken broth
2 c. chopped cooked chicken
**** side note. I bought a rotisserie chicken, used 1/2 for this, boiled up the bones and
skins and used that for the broth. Waste not want not!?!
1/4 c chopped red bell pepper
1 (4 oz) can chopped green chilies, drained
2 T. Dried Taco seasoning mix
1 (8oz) package of cheddar cheese shredded
6 corn tortillas, halved
Monterrey Jack cheese, sour cream, salsa as sides if desired

Spray an 8" square pan or a 2 quart casserole with non stick spray
Melt butter in saucepan until sizzling; add flour. Cook over medium heat, stirring constantly about 1 minute. Add milk and broth. Continue cooking, stirring constantly until mixture comes to a boil (4 to 6 minutes). Add chicken, red pepper, chilies and taco seasoning; continue cooking until heated through 2 to 3 minutes). Remove from heat.
Spread 3/4 c chicken mixture in bottom of prepared pan. Arrange 4 tortilla halves over mixture; top with 3/4 c more chicken mixture. Sprinkle with 2/3 c cheese. Repeat layering twice. Beginning with tortilla halves and ending with cheese.
Bas as directed or cover with foil and freeze up to 3 months. To thaw, place in refrigerator for 4 hours or until thawed.
Heat over to 375 degrees. Bake for 35 to 40 minutes or until bubbly. Sprinkle with parsley, cilantro or other favorite herb. Serve with sour cream, salsa and ripe olives if desired.
Makes 5 servings.

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