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Spicy Chile Casserole

By: Beverly

"This is a good substitute for chicken enchiladas, and is somewhat spicy."

Rate/Review | Read Reviews (34)

What to Drink?
	Chardonnay

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

2 tablespoons vegetable oil
1 cup chopped onion
3 tablespoons all-purpose flour
1 cup chicken broth
1 1/2 cups milk
1 (4 ounce) can diced green chiles
1 (10 ounce) can diced tomatoes with green chile peppers
1 1/2 cups cubed, cooked chicken meat
10 (6 inch) corn tortillas, cut into strips
1 (8 ounce) package sharp Cheddar cheese, shredded

Directions

In a medium sauce pan, cook onion in oil over medium heat until soft. Stir in flour. Add broth and milk; cook, stirring constantly, until thickened. Stir in chilies and tomatoes.
Coat a 9 x 13 inch baking pan with nonstick spray. Place 1 cup sauce in bottom of pan. Layer half the chicken, half the tortilla strips, and 1 1/4 cups sauce. Repeat with remaining ingredients. Top casserole with shredded cheese.
Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes.