Chicken Enchilada Casserole from Southern Living
Ingrediënten
Makes 8 servings / Prep: 40 min., Cook: 38 min., Bake: 45 min.
- 2 tablespoons olive oil divided
- 1½ pounds skinned and boned chicken breasts
- 1 large onion chopped
- 4 garlic cloves minced
- 2 14.5-ounce cans Mexican-style stewed tomatoes, undrained and chopped
- ¼ teaspoon ground red pepper
- 2 4.5-ounce cans chopped green chiles, drained
- ½ cup butter or margarine
- ⅓ cup all-purpose flour
- 2 tablespoons fajita seasoning
- 2 cups half-and-half
- 9 6-inch corn tortillas, cut in half
- 1 8-ounce package shredded Mexican cheese blend, divided
Garnishes:
- sour cream
- salsa
- avocado slices
- cilantro sprigs
Instructies
- Heat 1 tablespoon oil in a large skillet over medium-high heat; add chicken breasts.
- Cook 6 to 7 minutes on each side or until done.
- Remove from pan; cool and shred chicken.
- Heat remaining 1 tablespoon oil in skillet over medium-high heat.
- Add onion and garlic; cook 4 minutes or until tender.
- Add tomatoes and red pepper; cook for 15 minutes or until most of liquid evaporates.
- Remove from heat, and stir in shredded chicken and green chiles.
- Melt butter in a heavy saucepan over low heat.
- Add flour and fajita seasoning; whisk until smooth.
- Cook 1 minute, whisking constantly.
- Gradually add half-and-half; cook over medium heat 4 minutes or until thick and bubbly, whisking constantly.
- Spread one-fourth white sauce in a lightly greased 13- x 9-inch baking dish.
- Arrange 6 tortilla halves over sauce.
- Top with half of chicken mixture and ⅔ cup cheese.
- Repeat layers once, ending with cheese.
- Spoon one-fourth sauce over the cheese, and top with remaining tortilla halves.
- Spoon remaining sauce over tortillas.
- Reserve remaining ⅔ cup cheese.
- Bake, uncovered, at 350° for 40 minutes or until thoroughly heated.
- Sprinkle with reserved ⅔ cup cheese, and bake 5 more minutes.
- Garnish, if desired.
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