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Chicken Taco Casserole
Nb persons: 6
Yield:
Preparation time:
Total time:
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| Cut in half Ingredients: | |
| 1 package | small corn tortillas |
| 3 tablespoons | butter |
| 1/2 cup | chopped fresh mushrooms |
| 3 tablespoons | flour |
| 1 cup | milk,, OR white cheese sauce in a can |
| 1 small jar | green taco sauce, about 8 ounces |
| 1 tablespoon | chili powder |
| 2 cups | cooked, diced chicken |
| 1 tablespoon | chili powder |
| 1 small can | diced green chiles, 4 ounces |
| 1 cup | shredded Cheddar cheese |
| 1 cup | shredded Monterey Jack cheese |
Preparation:
Cut or tear tortillas into bite-sized pieces. Set aside. In saucepan over low heat, melt butter and saute mushrooms. Remove mushrooms; set aside. Add flour to melted butter and mix until smooth. OR TRY USING WHITE CHEESE SAUCE IN A CAN ------- Slowly add the milk, stirring constantly, to form a medium-thick white sauce. Return mushrooms to the sauce.
Add taco sauce and chili powder to the mushroom sauce. In a large shallow casserole dish make a layer of the tortilla pieces. On top of the tortilla pieces, place a layer of chicken pieces. Top chicken with diced green chiles.
Pour the sauce evenly over all then top with shredded cheeses. Cover and refrigerate for at least 2 hours or overnight. Bake at 350 degrees F. for about 1 hour.
Serves 6.
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