Shelly's Recipe

CHICKEN ENCHILADA CASSEROLE

Category: Casseroles - Chicken and Turkey

6 chicken breasts
2 cup sliced fresh mushrooms
1 1/4 cup chopped onion (1 medium)
1/2 cup chopped bell pepper
2 tbsp minced jalapeno pepper
1 (4 oz) can chopped green chilies
1/4 cup milk
3 tbsp flour
1 1/2 cups water
3/4 tsp chili powder
1/2 tsp salt and ground cumin
1/4 tsp pepper
8 corn tortillas
1 cup shredded cheddar cheese
1/2 cup unpeeled tomato, chopped
1/4 cup sour cream

Cook chicken and dice, set aside. Saute mushrooms, onion, bell pepper, and minced jalapeno pepper until tender. Remove skillet from heat; stir in chicken and green chilies. Set aside.

Combine milk and flour in a small saucepan. Gradually stir in water; place on medium heat-cook and stir until thick and bubbly. Stir in chili powder, salt, cumin, and pepper. Add to chicken mixture and set aside.

Wrap tortillas in damp paper towels and then in foil and bake at 350 for 10 minutes. Arrange half of the tortillas in a 13x9 inch baking dish. Top with half of chicken mixture. Repeat with rest of tortillas and chicken mixture.

Cover and bake for 25 minutes. Uncover and sprinkle with cheese; let stand 10 min. Top serving with tomato and sour cream. Garnish with additional jalapeno pepper slices.