White Mexican Chicken Casserole Recipe

12

Ingredients

2 cans cooked chicken shredded
16 oz shredded white cheddar cheese
4 tablespoons vegetable oil
2 teaspoons butter or margarine
1/4 cup diced onion
4 tablespoons flour
3 cups milk
2 cup water
2 teaspoons cumin
1 teaspoon chili powder
1 teaspoon garlic
salt and pepper to taste
2 cans green chilis
12 flour tortillias

Preparation

Step 1

Heat 4 tablespoons oil in skillet and add onion. Cook onion until carmelized.
When onions have carmelized, add butter.
When butter has melted, add in flour and cook for two minutes.
Mix in milk and water slowly.
Add in seasonings and cook at a low heat until sauce has thickened slightly.
Reserve two cups of sauce.
Put one ladle of sauce on bottom of baking dish.
To the remaining sauce, add chicken, green chili's and 8 oz cheese.
Put 2 tablespoons of chicken mixture into each tortilla. Roll and place in backing dish. Repeat until all tortilla's are used.
Top with remaining sauce and 4 oz cheese.
Place in 350 degree oven until heated through and cheese is bubbly