Ingredients
- 4 boneless, skinless chicken breasts
- Salt
- Chicken Gravy, recipe follows
- 1 cup canned eco-friendly chiles, chopped and drained
- 1 medium onion, finely chopped
- 1 clove garlic clove, minced
- 1 cup sour cream
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Cooking spray
- Twenty-four 6-inch corn tortillas
- 3 cups shredded Cheddar
- Chicken Gravy:
- 6 tablespoons butter
- 6 tablespoons all-purpose flour
- 1 cup chicken stock
- 1 cup milk
- Pepper and salt
Directions
Add some chicken to some large stockpot, cover with water and give a large pinch of salt. Provide a boil and prepare until tender, about half an hour. Take away the chicken in the pot and hang aside to awesome. When awesome enough to deal with, shred the chicken and hang aside. Reserve 3 1/3 glasses of the broth (1 cup is perfect for the chicken gravy, supplement with boxed stock without having enough.)
Preheat the oven to 350 levels F. Spray a 13- by 9-inch baking dish with cooking spray .
Inside a large saucepan, combine 2 1/3 glasses of the reserved broth, the Chicken Gravy, eco-friendly chiles. onions. garlic clove, sour cream, cumin, pepper and salt. Bring the mix to some boil, stirring constantly. Remove in the heat.
Spread 1 cup from the mixture in to the prepared baking dish. Arrange a layer of 6 tortillas within the mixture, after which top with 1 cup shredded chicken and 1/2 cup from the Cheddar. Continue doing this layer three more occasions, ending with cheese. Spread any remaining mixture within the cheese. Make certain all the tortillas are covered or they'll end up with hard during baking. Bake uncovered for half an hour.
Chicken Gravy:
Melt the butter inside a medium saucepan and whisk within the flour to create a roux. Prepare over medium heat, whisking constantly, before the mixture bubbles and also the flour turns light brown colored. Progressively whisk within the stock and milk and then stir while cooking over medium heat. Once the mixture thickens, after about a few minutes, whisk in certain pepper and salt.
Recipe thanks to Trisha Yearwood