RECIPE FROM "SANDY'S
Chicken Enchilada Casserole
Contributed by Doree Donley
6 chicken breasts
2 cup sliced fresh mushrooms
1 1/4 cup chopped onion (1 medium)
1/2 cup chopped bell pepper
2 tablespoons minced jalapeno pepper
1 (4 oz) can chopped green chiles
1/4 cup milk
3 tablespoons all-purpose flour
1 1/2 cups water
3/4 teaspoons chili powder
1/2 teaspoons salt
1/2 teaspoon ground cumin
1/4 teaspoon pepper
8 corn tortillas
1 cup shredded cheddar cheese
1/2 cup tomato-chopped-unpealed
1/4 cup sour cream
Cook chicken and dice, set aside.
Saute mushrooms, onion, bell pepper, & minced jalapeno pepper until tender. Remove skillet from heat; stir in chicken and green chiles. Set aside.
Combine milk and flour in a small saucepan. Gradually stir in water; place on medium heat-cook & stir until thick & bubbly.
Stir in chili powder, salt, cumin, & pepper. Add to chicken mixture and set aside.
Wrap tortillas in damp paper towels & then in foil & bake at 350 degrees for 10 min.
Arrange half of the tortillas in a 12x8x2 dish. Top with half of chicken mixture. Repeat with est of tortillas and chicken mixture.
Cover and bake at 350 degrees for 25 min.
Uncover and sprinkle with cheese; let stand 10 min.
Top serving with tomato and sour cream. Garnish with additional jalapeno pepper slices.