Ingredients:
2 tablespoons vegetable oil or 2 tablespoons olive oil
1/4-1/2 onions, chopped
1 minced garlic cloves
2 tablespoons flour
1/4 teaspoon ground cumin
1/4 teaspoon pepper
1 1/2 cups chicken broth, either canned or 1 1/2 cups reserved from boiling chicken
2 (4 ounce) cans of chopped green chilies
1/4 teaspoon dried oregano
1/2 teaspoon salt
12 corn tortillas, quartered
1 (16 ounce) cans refried beans
2 -3 boneless chicken breast halves, cooked and shredded
8 -10 ounces shredded cheddar cheese
sour cream (your pleasure) or tomatoes (your pleasure) or salsa ( your pleasure)
Directions:
Heat oil in a medium saucepan over medium heat.
Add onion and garlic; cover and cook over low heat until onion is wilted, about 5 minutes.
Check halfway through to make sure onion and garlic are not browning.
Increase heat to medium and stir in flour, cumin, and pepper, stirring 2 minutes to cook rawness out of the flour.
As flour begins to brown, remove pan from heat and gradually add the broth,using a wire whisk to combine.
Add chilies, oregano, and salt.
Bring to a boil,cover and simmer over low heat for 30 minutes,stirring occasionally.
Using an 8×8 square dish coated with non-stick vegetable spray, make layers of quartered tortillas, refried beans, chicken, sauce, and cheese to a depth of 1/2 inch per layer.
Repeat 3 times, ending with cheese.
Tightly cover pan with foil and bake at 375 F for 45 minutes.
Garnish with sour cream.
Note: Recipe may be doubled–if so, use a 9×13-inch pan.
You can also add 1 to 2 tbsp of green chili salsa when adding chilies and oregano.
Servings: 3-4
Time preparation: 60 min.
Time total: 105 min.