Features - Food Recipes

Mexican Chicken Casserole

3 cups cubed chicken
3/4 cup chicken broth
3 tbsp flour
1/4 cup butter
2 1/2 tbsp onions (chopped)
1 1/2 cup milk
1 1/2 oz jalepeno peppers
1 tsp salt
1 doz. tortillas, pulled into pieces, or taco chips
1/2 cup shredded cheese (preferably sharp)
1 1/2 cup chopped stewed/canned tomatoes
Melt butter, add onions and saute about 5 minutes. Add flour and cook till bubbly. Pour milk and broth in gradually, stirring until smooth. Add peppers and tomatoes and stir.

In a large casserole spread a layer of meat, then tortillas or tacos and cheese, repeat until all is used up. Pour sauce over this and sprinkle with cheese over entire casserole.

Bake at 350F degrees for 1/2 an hour our until bubbly. Serve hot.

Serves 6-8