What can I say?
Casserole dish: 9-inch pie pan. Serves 4-6
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1/2 cup low-sodium chicken broth
1/2 cup milk
One 4-oz. can mild green chiles, chopped
Eight 8-inch flour tortillas
2 cups finely shredded cooked chicken
2 1/2 cups shredded cheddar cheese
*Directions*
1. Preheat oven to 350F and lightly grease the pie pan with nonstick cooking spray.
2. Melt the butter in a small saucepan over medium heat, then add the flour. Cook, stirring, until the mixture forms a paste. Whisk in the broth and milk and stir until the mixture thickens, about 3 minutes. Stir in the chilies.
3. Place a tortilla in the pie pan and top with a couple tablespoons of the sauce, a small handful of shredded chicken, and a small handful of cheese. Repeat with remaining tortillas, and top the whole stack with a sprinkle of cheddar cheese. Cover the pie pan loosely with foil, and bake for 30 minutes. Let stand for 5 minutes before cutting into wedges to serve.
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