Mexi Chicken Casserole

"easy one pot dish"
 
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Ready In:
1hr 30mins
Ingredients:
22
Serves:
6-8
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ingredients

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directions

  • Combine the chicken, chicken stock, wine, cilantro, lime juice, garlic, peppercorns, 1 teaspoon of the salt, the oregano, and bay leaves in a medium saucepan and bring to a boil.
  • Reduce the heat to a simmer and cook, uncovered, for 10 minutes.
  • Remove from the heat and allow the chicken to cool in the poaching liquid for 45 minutes.
  • Remove the chicken from the cooking liquid and cut into bite-size pieces.
  • Reserve the chicken.
  • Strain the cooking liquid and reserve.
  • Preheat the oven to 350 degrees F.
  • Heat the butter in a large skillet over high heat until foamy.
  • Add the mushrooms, the remaining 1/4 teaspoon salt, and the black pepper and cook, stirring occasionally, until the mushrooms release their liquid.
  • Continue to cook until the mushrooms are golden brown and all the liquid has evaporated, about 6 minutes.
  • Sprinkle the mushrooms with the flour, stir to blend, and cook for 1 minute.
  • Add the milk and stir, scraping up any bits from the bottom of the pan.
  • Cook until the mixture begins to thicken.
  • Add 1 1/2 cups of the reserved chicken cooking liquid, stir, and cook until very thick and flavorful, about 10 minutes.
  • Remove from the heat.
  • Place the tortilla chips in the bottom of a 9 x 13-inch glass casserole.
  • Crush the chips with your hands so they form a thin layer on the bottom of the dish.
  • Pour 1 cup of the reserved cooking liquid over the tortilla chips and allow them to soak up the liquid.
  • Scatter the chicken over the top of the tortilla layer.
  • Spread the chopped onions, bell peppers, evenly over the chicken.
  • Top with half of the grated cheeses.
  • Sprinkle with the chili powder and ground cumin.
  • Spoon the reserved mushroom mixture evenly over the top of the spices, then top with the tomatoes and green chiles.
  • Cover with the remainder of the cheese.
  • Bake uncovered for 40 to 45 minutes, or until the cheese is bubbly and the casserole is heated through.

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RECIPE SUBMITTED BY

I live in california. I have three kids which are all grown now, My grandson is 7years old and the love of my life. Was a stay at home mom until my husband passed away a few years ago. Enjoy crafts, sewing (which i don't do much of anymore),and cooking. Just started to put together a family cookbook, with long time favorites from over the years. Plus I always enjoy trying new recipes. new passions are sourdough and salsas. We have a garden each year that keeps me in fresh veges for most of the summer,GREAT.
 
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