Layered Chile Chicken & Tortillas
2 tablespoons salad oil (canola oil)
2 medium onions, coarsely chopped
2 cloves garlic, minced
2 teaspoons each chili powder, dry basil, and salt
1 tablespoon sugar
1/2 teaspoon oregano leaves
1 can (4 oz.) diced green chiles, drained
or fresh Anaheim chiles, roasted, peeled, seeded (about 5 chiles)
2 cans (15 oz. each) tomato sauce
1 cup chicken broth
12 tortillas
salad oil
4 cups shredded cooked chicken
4 cups (1 lb.) shredded Cheddar cheese or Jack cheese
Sour Cream (optional)
Heat the 2 tbsp. oil in a wide frying pan over medium heat. Add onions and garlic and cook. stirring, until onions are soft. Stir in chili powder, basil, salt, sugar, oregano, green chiles, tomato sauce, and chicken broth. Bring to a boil, Reduce heat, cover, and simmer for 10 minutes.
Meanwhile, soften tortillas by heating small amount of oil (about 1 tbsp.) in a small frying pan over medium-high heat. When oil is hot, add tortillas, one at a time, and spin them with a fork; turn tortillas over and repeat for other side. Add additional oil, in small amounts, as needed. As tortillas are softened, stack them and set aside.
To assemble casserole, line the bottom of a greased shallow 3-quart casserole or 9 by 13-inch baking dish with 6 of the tortillas, overlapping them slightly. Add half the chicken, half the sauce and half the cheese. Arrange remaining tortillas and repeat layering of ingredients, ending with cheese. At this point you may cool, cover and refrigerate until next day.)
Bake, uncovered, in a 350 F. oven for 40 minutes or until casserole is heated through. (if refrigerated, bake, covered, for 1 hour; then uncovered and bake for 15 more minutes.) Spoon sour cream over individual servings, if desired. Makes 6 to 8 servings.
2 tablespoons salad oil (canola oil)
2 medium onions, coarsely chopped
2 cloves garlic, minced
2 teaspoons each chili powder, dry basil, and salt
1 tablespoon sugar
1/2 teaspoon oregano leaves
1 can (4 oz.) diced green chiles, drained
or fresh Anaheim chiles, roasted, peeled, seeded (about 5 chiles)
2 cans (15 oz. each) tomato sauce
1 cup chicken broth
12 tortillas
salad oil
4 cups shredded cooked chicken
4 cups (1 lb.) shredded Cheddar cheese or Jack cheese
Sour Cream (optional)
Heat the 2 tbsp. oil in a wide frying pan over medium heat. Add onions and garlic and cook. stirring, until onions are soft. Stir in chili powder, basil, salt, sugar, oregano, green chiles, tomato sauce, and chicken broth. Bring to a boil, Reduce heat, cover, and simmer for 10 minutes.
Meanwhile, soften tortillas by heating small amount of oil (about 1 tbsp.) in a small frying pan over medium-high heat. When oil is hot, add tortillas, one at a time, and spin them with a fork; turn tortillas over and repeat for other side. Add additional oil, in small amounts, as needed. As tortillas are softened, stack them and set aside.
To assemble casserole, line the bottom of a greased shallow 3-quart casserole or 9 by 13-inch baking dish with 6 of the tortillas, overlapping them slightly. Add half the chicken, half the sauce and half the cheese. Arrange remaining tortillas and repeat layering of ingredients, ending with cheese. At this point you may cool, cover and refrigerate until next day.)
Bake, uncovered, in a 350 F. oven for 40 minutes or until casserole is heated through. (if refrigerated, bake, covered, for 1 hour; then uncovered and bake for 15 more minutes.) Spoon sour cream over individual servings, if desired. Makes 6 to 8 servings.
