SOUTHWEST CASSEROLE

 

 

1 large onion, chopped

1 clove garlic, minced

2 Tbsp. cooking vegetable oil

2 Tbsp. jalapeno peppers, finely chopped

12 (6-inch) corn tortillas

1/4 C. butter

1/4 C. flour

2 (4 oz.) cans green chilies

4 tsp. chili powder

1/2 tsp. salt

1/2 tsp. pepper

1 (14 oz.) can chicken broth

1 (8 oz.) carton sour cream

3 C. shredded cooked chicken

2 C. Monterey Jack cheese

Cook onions and garlic in 2 tablespoons of cooking oil until
they are tender. Remove from heat and stir in chilies, and jalapeno peppers. Set aside. Cook tortillas one
at a time, in about 1/4 inch cooking coil in a medium skillet
until tortillas are crisp, turning once. Drain on paper towels
and set aside. Melt butter in another sauce pan. Stir in flour,
chili power, salt, and pepper. Add the chicken broth all
at once. Cook and stir until thickened and bubbly. Cook and
stir for 1 minute more; remove from heat. Stir in sour cream.
Arrange six of the tortillas, over lapping slightly, in an
ungreased 3 quart rectangular basking dish. top with half of
the chicken, and half of the cheese. Repeat layers. Cover
loosely with foil. Bake in a 350*oven for 35 to 40
minutes. Let stand for 10 minutes before cutting.

Yield: 12 Servings