Ingredients

The following ingredients have 12 Servings
  • 1 cup chopped onion
  • 2 teaspoons minced garlic
  • 2 tablespoons cooking oil
  • 4 ounces diced pimento peppers (drained)
  • 2 tablespoons chopped jalapeno pepper
  • 4 ounces green chilies ((2 cans))
  • 12 corn tortillas
  • ¼ cup butter
  • ¼ cup all-purpose flour
  • 4 teaspoon chili powder
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 14 ounces chicken broth
  • 8 ounces sour cream
  • 3 cups shredded cooked chicken
  • 2 cups shredded Monterey Jack Cheese

Instruction

  • Preheat oven to 350 degrees.
  • Cook onions and garlic in 2 tablespoons of cooking oil until they are tender.
  • Add pimento, green chilies, and jalapeno peppers. Stir and cook until tender, and then set aside.
  • Cook tortillas one at a time, in about ¼-inch of cooking oil in a medium skillet until tortillas are crisp, turning once. Drain on paper towels and set aside.
  • Melt butter in another saucepan.
  • Stir in flour, chili powder, oregano, salt, and pepper.
  • Add the chicken broth all at once. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more then remove from heat and stir in sour cream.
  • Arrange six of the tortillas, overlapping slightly, in an ungreased 3-quart rectangular baking dish.
  • Top with half of the chicken, half of the cheese, and half of the onion and peppers mixture.
  • Add another layer of tortillas, the remaining chicken, the remaining cheese, and the remaining peppers.
  • Gently spoon the sauce over the casserole.
  • Cover loosely with foil.
  • Bake at 350 degrees for 35 to 40 minutes.
  • Let stand for 10 minutes before serving.