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A great recipe for using up that leftover
Thanksgiving turkey, too!
Chicken Enchilada Casserole
2 cup sliced fresh mushrooms
1 medium onion, chopped
1 small bell pepper, seeded and chopped
2 tablespoons minced jalapeno pepper
2 to 3 cups cooked diced chicken or turkey
1 (4-ounce) can chopped green chilies
1/4 cup butter
3 tablespoons all-purpose flour
1 1/2 cups water
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon pepper
8 corn tortillas
1 cup shredded cheddar cheese
Chopped fresh tomato for accompaniment
Sour cream for accompaniment
- Saute mushrooms, onion, bell pepper and
jalapeno pepper until tender. Remove skillet from heat; stir
in chicken and green chilies. Set aside.
- Combine butter and flour in a small saucepan.
Gradually stir in water; cook over medium heat, stirring until
thick and bubbly. Stir in chili powder, salt, cumin, and pepper.
Add to chicken mixture and set aside.
- Wrap tortillas in damp paper towels and
then in foil. Bake at 350°F (175°C) for 10 minutes.
- Arrange half of the tortillas in a 12
x 8 x 2-inch dish. Top with half of chicken mixture. Repeat with
remaining tortillas and chicken mixture. Cover and bake for 25
minutes, uncover and sprinkle with cheese; bake for 10 minutes
more. Let stand 10 minutes.
- Serve garnished with chopped tomatoes
and a dollop of sour cream.
Serves 4.
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