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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
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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 |
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*
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.
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