Ingredients:
1 tablespoon olive oil
1 medium onions, chopped
1 -2 clove garlic, minced
1/4 cup flour
2 1/2 cups diced green chili peppers ( fresh roasted or frozen)
2 cups reduced-sodium chicken broth
2 cups cooked chicken breasts, shredded
1 tablespoon cornstarch
1/4 cup water
8 corn tortillas
1 cup cheddar cheese, grated fine
Directions:
Preheat oven to 350 degrees.
In a medium-size saucepan, heat the oil over medium-high heat.
Saute the onion and garlic in oil.
Add flour and cook for 1 minute.
Add the chile, chicken broth, and shredded chicken; simmer uncovered for 5 minutes.
Mix the cornstarch and about 1/4 cup cold water until smooth.
Add to chile/chicken mixture and cook 2 more minutes.
While preparing the chile/chicken mixture, cut tortillas into strips.
Place the tortilla strips on a cookie sheet, place in preheated oven until warm.
Spray an 8 x 11 inch glass baking pan with non-stick cooking spray.
Place one cup of chile/chicken sauce on bottom of pan.
Top with one-third of the tortilla strips.
Repeat 2 more layers of sauce and tortilla strips.
Top with remaining sauce and grated cheese.
Bake in oven for 15 to 20 minutes or until cheese melts.
Serve immediately.
Servings: 6
Time preparation: 15 min.
Time total: 35 min.