Chicken and Corn Tortilla Casserole
Votes: 1
Time: 1 hour 45 minutes
Complexity: easily
Servings: 12
Complexity: easily
Servings: 12
If you're looking for something delicious, try this beautiful and hearty chicken casserole from Trisha Yearwood. It features layers of creamy chicken gravy with green chili and sour cream, topped with corn tortillas, chicken pieces, and melted cheddar cheese.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 skinless, boneless chicken breasts
- 1 cup chopped canned green chili peppers (drained)
- 1 medium onion, finely chopped
- 1 crushed clove of garlic
- 1 cup sour cream
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/4 tsp pepper
- 3 tbsp. grated cheddar cheese
- Cooking spray
- Chicken gravy, see recipe below
- 24 corn tortillas (15 cm in diameter)
Chicken gravy:
- 6 tbsp (90 g) butter
- 6 tablespoons flour
- 1 cup chicken broth
- 1 cup of milk
- Salt and pepper
We recommend
Recipes with similar ingredients: chicken breasts, tortilla, cheddar cheese, milk, sour cream, chili pepper, onions, cumin, garlic
Cooking the dish according to the recipe:
- Place the chicken in a large saucepan, cover with water, and add a pinch of salt. Bring to a boil and simmer until tender, about 30 minutes.
Remove the chicken from the pan and let it cool. Shred the chicken when it's cool enough to handle. Reserve 3 1/3 cups of broth (1 cup for gravy; if you don't have enough, use canned broth). - In a large saucepan, combine 2 1/3 cups of the reserved broth, chicken gravy, green chili, onion, garlic, sour cream, cumin, salt, and pepper. Bring the mixture to a boil, stirring constantly. Remove from heat.
- Preheat oven to 350°F (180°C). Spray a 13x9-inch baking dish with cooking spray. Pour 1 cup of the mixture into the prepared dish. Top with a layer of 6 tortillas, then 1 cup of shredded chicken and 1/2 cup of cheddar cheese.
Repeat the layers three more times, finishing with a layer of cheese. Spread the remaining mixture on top of the cheese. Make sure all the tortillas are completely covered by the other layers, otherwise they will become very tough during baking. Bake, uncovered, for 30 minutes. - Chicken gravy: In a medium saucepan, melt the butter and whisk in the flour. Cook over medium heat, whisking constantly, until the mixture begins to simmer and the flour turns light brown. Gradually stir in the chicken broth and milk and continue cooking, stirring, over medium heat. When the mixture thickens, about 5 minutes, season with salt and pepper.
Categories:
Similar recipes
