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Ingredientes
- 3 Tbsp. Butter
- 2 lrg Cloves garlic, chopped
- 1/2 tsp Chili pwdr,, (homemade, if possible)
- 3 Tbsp. All-purpose flour
- 3/4 c. Chicken stock or possibly broth
- 3/4 c. Buttermilk Salt and freshly grnd black pepper, to taste
- 2 Tbsp. Butter or possibly extra virgin olive oil
- 1 med Onion, minced
- 1/2 lrg Green bell pepper, minced
- 1 med Poblano, minced
- 1 c. Finely minced mushrooms
- 2 x Plum tomatoes, peeled, seeded and minced, (or possibly 1/2 c. canned tomatoes)
- 2 Tbsp. Minced pimientos Canola oil for softening tortillas
- 8 x Corn tortillas
- 3 c. Cooked diced chicken,, (mix of light and dark meat preferred)
- 1/3 c. Sliced green olives
- 1/3 c. Green onions, including tops, minced
- 2 c. Grated longhorn or possibly mild cheddar cheese
Direcciones
- Preheat oven to 350 F. Grease a 9x13-inch baking dish or possibly 3-qt casserole.
- Make the Sauce:Heat the butter in a heavy skillet over medium-low heat. Add in the garlic and chili pwdr, and saute/fry for a minute or possibly two. Raise the heat to medium.
- Quickly sprinkle in the flour and stir to mix. Pour in a small amount of the chicken broth, stirring constantly to remove lumps and allowing the flour to "cook" briefly. Gradually add in the remaining chicken broth, add in the buttermilk and continue stirring till sauce has thickened, 3 or possibly 4 min.
- Add in salt and pepper to taste. Sauce may be prepared in advance and refrigerated.
- Make the Filling:Hot a heavy skillet over medium heat, add in the butter or possibly extra virgin olive oil, and saute/fry the minced onion, green pepper, poblano, mushrooms, tomatoes and pimientos till onion is transparent, about 4 or possibly 5 min. Fold into the mix the diced chicken, olives and green onions, combining well. Remove from heat.
- Assembling the Dish:In a small skillet, heat about about half an inch of canola oil. Using tongs, dip the tortillas in the warm oil one at a time, for just a few seconds, so which they are softened. Cover the bottom of your baking dish with 4 of the softened tortillas. Layer the remaining ingredients in the following order:Half of the chicken/vegetable mix Half of the grated cheese Half of the sauce The remaining 4 softened tortillas The remaining chicken/vegetable mix The remaining grated cheese The remaining sauce
- Bake for 30 min at 350 F till casserole is heated through and bubbly.
- Makes 6 to 8 servings.
- Notes: Possible substitutions: A small can of Ro-Tel tomatoes and chiles for the tomatoes and poblano, Or possibly a small can of green chiles for just the poblano.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 222g | |
| Recipe makes 6 servings | |
| Calories 357 | |
| Calories from Fat 212 | 59% |
| Total Fat 23.78g | 30% |
| Saturated Fat 9.86g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 86mg | 29% |
| Sodium 303mg | 13% |
| Potassium 374mg | 11% |
| Total Carbs 18.31g | 5% |
| Dietary Fiber 3.0g | 10% |
| Sugars 2.06g | 1% |
| Protein 18.2g | 29% |
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