Chicken Chimichanga Casserole

 You can substitute the flour tortillas for rice if you prefer.  It is not spicy, but you can add hotter peppers if you prefer.  

You can also add black beans or refried beans if you so choose.  Most of my family don't like beans, so I don't add them.

CHICKEN CHIMICHANGA CASSEROLE

(serves 6-8)

Ingredients:

*10 flour tortillas, cut into 1-inch strips

*vegetable oil for frying tortillas

*1 tablespoon butter

*1 tablespoon all-purpose flour

*1 1/2 cups chicken stock

*1 (16 ounce) container sour cream

*4 cups of queso fresco cheese, shredded (or Monterey Jack Cheese)

*1 medium yellow onion, chopped

*3 cups boneless skinless chicken breast, shredded (or rotisserie chicken)

*3 poblano peppers, roasted

Directions:

~Slice up 1 slice medium yellow onion, and fry up until soft and then set aside.

~Heat up vegetable oil in a heavy bottom skillet or dutch oven (about 3-4 inches deep).

~Cut up 10 flour tortillas into 1-inch strips.

~Once oil is hot, fry up tortilla strips until the are a golden brown.

~Remove from heat and place on a cooling rack.

~In a large skillet, heat up 1tablespoon butter over medium heat.

~Once butter is melted whisk in 1 tablespoon all purpose flour.

~Stir for about 30 seconds.

~Add in 1 1/2 cups chicken stock and stir until four mixture has dissolved.

~Stir in 1 16-ounce container of sour cream and stir until dissolved.

~Add in 1 cup shredded queso fresco cheese and continue stirring until cheese has melted.

~Remove from heat and stir for 1 or 2 more minutes.

~Stir in 3 cup shredded chicken and 2 roasted chopped poblano peppers until well combined.

Put It Together:

~Preheat oven to 375 degrees.

~Spray a 9x13 inch casserole dish with cooking spray.

~Layer 1/3 of the tortillas over the bottom of the pan.

~Spoon 1/2 of chicken mixture over the tortillas, gently spreading it evenly over tortillas.

~Sprinkle 1 cup queso fresco cheese evenly over chicken mixture.

~Add 1/3 the tortillas evenly over cheese.

~Add remaining chicken mixture evenly over tortillas, gently spreading over all of the tortillas.

~Sprinkle remaining 1 cup queso fresco cheese evenly over chicken mixture.

~Break up remaining tortillas into smaller pieces and evenly spread over cheese.

~Sprinkle remaining chopped poblano peppers over top.

~Cover with aluminum foil.

~Bake for 25 minutes.

~Remove foil and bake for another 5-6 minutes or until golden brown and bubbly.