When you’re looking for that warm, creamy entrée for those cold winter nights, this recipe is great. I made it easier by layering the tortillas instead of rolling them. Double the recipe and freeze a pan for later!
1 lb boneless, skinless chicken breasts
1 medium onion, chopped
1 TBS olive or coconut oil
9 corn tortillas
2 cups grated cheese (Mexican blend or other)
¼ cup butter
¼ cup flour
15 oz chicken broth
1 cup sour cream
4 oz can diced green chilies
1 TBS Mrs. Dash Extra Spicy Seasoning Blend
Salt and pepper to taste
Preheat oven to 400 degrees.
In frying pan, saute the chicken with the oil over medium-high heat until done. Remove from heat and shred or cut into small pieces. Add a bit more oil to the pan and cook the onions a couple of minutes until soft. Set onions and chicken aside.
In a medium sauce pan, melt the butter and then stir in the flour to make a roux (trust me, this isn’t hard)! Stir and cook until bubbly and thickened. Gradually whisk in chicken broth and bring to a boil, stirring frequently. This mixture will be slightly thick. Remove from heat and add the sour cream, chilis and spices.
Spray a baking dish with non-stick spray. Place about 3 tortillas on the bottom of the dish. Tear into pieces if necessary to fit the pan. Add a layer of cooked chicken and 1/3 of the cheese. Repeat this layering two more times with the remaining chicken and cheese.
Pour the chicken broth mixture over the layers and cover with foil. Bake about 20-30 minutes until heated through and bubbly.
Serve with a side salad and enjoy!