- 1
Ingredients
- 1 package small corn tortillas
- 3 Tbs. butter
- 4 oz. sliced fresh mushrooms
- 3 Tbs. flour
- 1 C. milk
- 1 small jar green taco sauce
- 1 Tbs. chili powder
- 2 C. cooked diced chicken
- 1 small can chopped green chili peppers
- 2 C. shredded Mexican cheese blend
Preparation
Step 1
Directions
Tear tortillas into bite-size pieces and set aside. Melt butter in a saucepan over low heat, then add mushrooms. Saute until mushrooms are tender. Remove mushrooms and set aside. Add flour to melted butter and stir until blended and smooth. Slowly, stirring constantly, add the milk to saucepan, cooking until thickened. Return mushrooms to the sauce. Add taco sauce and chili powder to the mushroom sauce.
In a shallow casserole dish, make a layer of tortilla chunks. Place a layer of chicken pieces on top of that, then top chicken with chopped green chiles. Pour sauce evenly over all and top with the shredded cheese. Refrigerate, covered, for a few hours before baking for best flavor. Bake casserole for about 30 minutes or until hot and bubbly.