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posted 7:07p, 05/31/2009
1 Roasted or Rotesserie chicken, boned and shredded
About 1 cup of salsa, whatever your favorite. Herdez in the can is what I'd use if I didn't have homemade on hand.

Mix Well

Homemade Corn tortillas - Probably about 24

Sauce:

3 Tbls Light olive oil
1 Onion finely diced
1 finely diced serrano
1 chopped garlic cloves
4 Peeled, seeded and diced tomatoes
1 each roasted & peeled and diced poblano pepper & red pepper

Add olive oil to a medium sauce pan and bring up to med-high heat. Sautee onion and serrano until tender. Add in garlic and sautee about a minute more. Add in peppers and tomatoes and cook out most of the moisture. Set Aside.

6 Tbls light olive oil
6 Tbls flour
4 Cups hot chicken broth
1/2 cup cream
1/2 cup jack cheese
1 Tbls chile powder
1 Tbls cumin
salt & pepper

Make a light roux with the olive oil and flour. Begin adding chicken broth about 1/2 cup at a time until well incorporated. Bring to a light boil to thicken the sauce. Add in cream. Season with salt and pepper. Add in chile powder & cumin. Lower heat. Begin whisking in cheese a small handful at a time until melted. Remove from heat. Thin with chicken stock if necessary. Add in tomato/pepper mix from step 1.

Lightly grease a casserole dish. Add in about 1/4 sauce to the bottom and add in a layer of tortillas. Top tortillas with 1/3 of the chicken mixture and top with about a cup of sauce. Repeat with a 2nd & 3rd layer. Top with remaining sauce and a layer of shredded jack and cheddar.

Bake at 375 for about 30-40 minutes until bubbly. Pop on the broiler and let the cheese brown

garnish with tortilla strips

This message has been edited by fido98 edited 5/31/2009 7:11p

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