Recipes from Mexico :: Mexican Main Dishes Poultry
1 pkg. small corn tortillas
3 Tbsp. butter
1 c. sliced fresh mushrooms
3 Tbsp. flour
1 c. milk
1 small jar green taco sauce
1 Tbsp. chili powder
2 c. cooked diced chicken
1 small can chopped green chile peppers
2 c. shredded Mexican cheese blend
Cut or tear the corn tortillas into bite-size pieces; set aside.
In a saucepan over low heat, melt butter; add mushrooms and sauté until mushrooms are tender. Remove mushrooms; set aside.
Add flour to melted butter and stir until blended and smooth. Slowly and stirring constantly, add the milk to the saucepan, cooking until thickened and smooth. Return the cooked mushrooms to the sauce. Add taco sauce and chili powder to the mushroom sauce.
In a large shallow casserole dish make a layer of the tortilla pieces. On top of the tortilla pieces, place a layer of chicken pieces. Top chicken with chopped green chiles. Pour the sauce in an even way over all and top with the shredded cheese. Refrigerate, covered, for a few hours before baking for best flavor.
Bake casserole at 325 degrees fahrenheit for 25 to 35 mins., until hot and bubbly.
