Green-Chili Chicken Casserole

From Yankee Magazine Church Suppers and Potluck Dinners Cookbook

Poultry Recipes

Yield: 6 to 8 servings

A delicious use for leftover chicken, turkey, or beef. Probably not the best choice for kids, but great for those who like their food on the spicy side.

• 2 tablespoons butter
• 1 medium-size onion, diced
• 16 ounces fresh mushrooms, sliced
• 1 tablespoon all-purpose white flour
• 1 cup chicken broth
• 1 carton (16 ounces) sour cream
• 1 to 2 cups chopped canned green chilies
• 1 package (9-1/2 ounces) 6-inch corn tortillas, quartered
• 3 cups shredded, cooked chicken
• 8 ounces Monterey Jack cheese, grated

Preheat the oven to 350 degrees F.

Melt the butter in a medium-size saucepan over medium heat. Add the onion and mushrooms and saute until limp, about 5 minutes. Blend in the flour. Stir in the chicken broth and continue to stir and cook until thickened. Remove from the heat and stir in the sour cream and chilies.

In a greased 2-quart casserole dish, layer the tortillas, chicken, sauce, and cheese, ending with a layer of cheese on top. Bake for 35 to 40 minutes, until heated through. Serve hot.

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