Recipe ingredients
- 3 teaspoon butter
- 2 large cloves garlic, minced
- 1/2 teaspoon chili powder
- 3 teaspoon all-purpose flour
- 3/4 cup chicken stock or broth
- 3/4 cup buttermilk
- Salt and freshly ground black pepper to taste
- 2 teaspoon butter or olive oil
- 1 medium onion, chopped
- 1/2 large green bell pepper, chopped
- 1 medium poblano, chopped
- 1 cup finely chopped mushrooms
- 2 plum tomatoes, peeled, seeded and chopped
- 2 teaspoon chopped pimientos
- Canola oil for softening tortillas
- 8 corn tortillas
- 3 to 4 cup cooked, diced chicken
- 1/3 cup sliced green olives
- 1/3 cup green onions, including tops, chopped
- 2 cup grated Longhorn or mild cheddar cheese
Recipe method
- Preheat oven to 350 F. Grease a 9x13-inch baking dish or 3-quart casserole.
- Sauce:
- Melt the butter in a heavy skillet over medium-low heat.
- Add the garlic and chili powder, and saute for a minute or two. Raise the heat to medium.
- Quickly sprinkle in the flour and stir to mix.
- Pour in a small amount of the chicken broth, stirring constantly to remove lumps and allowing the flour to cook briefly.
- Gradually add the remaining chicken broth, add the buttermilk and continue stirring until sauce has thickened, 3 or 4 minutes.
- Add salt and pepper to taste.
- Filling:
- Warm a heavy skillet over medium heat, add the butter or olive oil and saute the chopped onion, green pepper, poblano, mushrooms, tomatoes and pimientos until onion is transparent, about 4 or 5 minutes.
- Fold into the mixture the diced chicken, olives and green onions, combining well. Remove from heat.
- In a small skillet, heat about about half an inch of canola oil.
- Using tongs, dip the tortillas in the hot oil one at a time, for just a few seconds, so that they are softened.
- Cover the bottom of your baking dish with 4 of the softened tortillas.
- Layer the remaining ingredients in the following order: Half of the chicken/vegetable mixture, half of the grated cheese, half of the sauce, the remaining 4 softened tortillas, the remaining chicken/vegetable mixture, the remaining grated cheese and the remaining sauce.
- Bake for 30 minutes at 350 F until casserole is heated through and bubbly.
Other tex mex recipes:
King ranch chicken recipe
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