Mexican Chicken

1. Boil the chicken (for defrosted chicken this will take 15-20 minutes; if frozen add 5-10 minutes). Then remove from heat and set aside. Chop the peppers (after removing the stem and seeds) and onion. In a saucepan over medium heat saute the onions, peppers and mushrooms (if you’re using them) in 4 tablespoons of butter (a little less if you’re healthy). Dice up the chicken. Once the onions and peppers are soft and sweet, toss the chicken in and brown it a little to get some flavor into it. Set that pan aside.

2. In another big skillet, melt the other 4 tablespoons of butter. On medium low heat, add the flour, salt and pepper (this is your roux). Whisk it around until it’s mixed and golden and bubbly. Add the can of Rotel and whisk it around. Slowly add the chicken broth a little at a time while continually whisking. You may not need to add a whole 2 cups. Stop adding when it’s a good thick soup consistency. Add the cheese and whisk it in until it is melted and fully incorporated. Add the chicken and peppers to the sauce, mixing well.

3. Preheat oven to 350 F. Butter the bottom of a baking dish (I used my 2.8 liter CorningWare). Lay the tortillas flat to cover the entire bottom of the pan. You may have to rip them or slightly overlap to get them to fit. Scoop half of the casserole mixture onto the tortillas. Make another layer of tortillas. Top with another half of the casserole mixture. Finish the casserole with a cup or two of grated cheddar cheese sprinkled on top.

4. Bake in a 350 F oven for approximately 30 minutes or until the cheese on top is golden and bubbly. This recipe freezes well and reheats well.