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SPICY CHILE CASSEROLE
  • 2 tablespoons vegetable oil
  • 1 cup chopped onion
  • 3 tablespoons all-purpose flour
  • 1 cup chicken broth
  • 1 1/2 cups milk
  • 1 (4 ounce) can diced green chiles
  • 1 (10 ounce) can diced tomatoes with green chile peppers
  • 1 1/2 cups cubed, cooked chicken meat
  • 10 (6 inch) corn tortillas, cut into strips
  • 1 (8 ounce) package sharp Cheddar cheese, shredded
    1. In a medium sauce pan, cook onion in oil over medium heat until soft. Stir in flour. Add broth and milk; cook, stirring constantly, until thickened. Stir in chilies and tomatoes.
    2. Coat a 9 x 13 inch baking pan with nonstick spray. Place 1 cup sauce in bottom of pan. Layer half the chicken, half the tortilla strips, and 1 1/4 cups sauce. Repeat with remaining ingredients. Top casserole with shredded cheese.
    3. Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes.

     
     

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