(Ingredients:
- 3 tablespoons olive oil
- 1 cup sliced onion
- 1 large clove garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/4 teaspoon pepper
- 1 can (14.5 ounces) diced tomatoes
- 6 corn tortillas (6-inch)
- vegetable oil
- 1/2 cup sour cream
- 2 cups shredded Mexican cheese mixture or Monterey Jack cheese
- 2 cups shredded cooked chicken
- 6 canned whole green chiles, cut in half lengthwise
Preparation:
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add onion, garlic, chili powder, cumin, and pepper; cook, stirring frequently, for 5 minutes.Place onion mixture in a blender container; add tomatoes. Blend until smooth.
Add remaining 2 tablespoons of olive oil to the skillet over medium-high heat. Stir in pureed tomato mixture. Cook, stirring constantly, until sauce cooks down and thickens, about 5 to 7 minutes. Transfer sauce to a bowl; set aside.
Wipe skillet clean. Pour vegetable oil into skillet, to a depth of about 1/4 inch. Heat over medium-high heat; fry tortillas, one at a time, just a few seconds on each side. Transfer tortillas to paper towels to drain.
Place 2 tortillas in a shallow 2-quart baking dish. Layer with about one-quarter of the sauce, one-quarter of sour cream, one-quarter of shredded cheese, and 1 cup of chicken. Lay 6 chile slices on chicken. Top with 2 more tortillas. Repeat to make another layer. Top with remaining tortillas, sauce, sour cream, and cheese. Cover casserole with foil and bake at 350° for about 30 minutes. Cool chicken tortilla casserole slightly before serving.
Chicken and tortilla casserole serves 4.
Related Chicken Recipes
Chicken and Tortilla Casserole
Chicken with Jalapeno Sauce
Nacho Chicken Recipe
Chicken Taco Casserole
Chicken Enchiladas
Chicken Enchiladas II
Chicken Monterey
Skillet Chicken
Grilled Chicken
Chicken Casseroles
Fried Chicken
Oven Fried Chicken Recipes
Chicken Breast Recipes
Chicken Recipes
Main Dish Casseroles
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter
