“This is a little involved, but well worth the effort. A very interesting casserole with sort of a mexican flair. Cut this out of a magazine years ago and have made it ever since. Prep time is just an estimate.”
READY IN:
1hr 10mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In heavy saucepan, over medium heat, saute garlic in 2 Tbls.
  2. butter.
  3. Stir in flour, salt, chili powder, cumin and ground red pepper until smooth and well blended.
  4. Gradually add hot broth and half and half.
  5. Cook, stirring constantly, until thickened and smooth; set aside.
  6. In large skillet, in remaining 2 Tbls.
  7. butter cook the onion, mushrooms and 1/2 cup red peppers about 5 minutes or until onions are translucent.
  8. Add tomatoes, olives, and chilies.
  9. Cook, stirring occasionally, about 5 minutes or until juices have evaporated.
  10. In another skillet heat at least 1/4 inch oil to 375 degrees.
  11. Fry tortilla strips in batches until crisp, 1 to 2 minutes; Drain on paper towels.
  12. Set aside.
  13. Spread half the tomato mixture in a greased shallow baking dish.
  14. Layer with 1/2 each tortilla strips, chicken, reserved broth mixture and cheese.
  15. Repeat layers, ending with cheese.
  16. Top with remaining 1/2 cup red peppers.
  17. Bake in preheated 350 degree oven for 40 minutes or until bubbly.

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