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Ingredients
- Sauce:
- 4 c. cooked chicken
- 2 tsp. Emeril's Southwest Essence
- 6 poblano peppers
- 1 c. green onions
- 3 c. (3/4 lb.) Monterey Jack
- 18 corn tortillas
- 6 Tbs. butter
- 6 Tbs. flour
- 3 1/2 c. milk
- 1 1/2 c. chicken stock
- 8 oz. shredded Pepper Jack cheese
Details
Servings 6
Preparation
Step 1
Put a small amount of the sauce in the bottom of a long casserole. Layer 6 tortillas, 1/3 chicken, 1/3 of the Jack and onions (mixed),and 1/3 of the sauce. Repeat twice. Top with last six tortillas, 1/3 sauce, 1 c. chopped tomatoes, 3 Tbs. cilantro, 1/3 Mont. Jack, and 4 oz. Queso Anejo or Parmesan cheese.
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