Tortilla-cheese casserole
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Vegetable oil, for frying | ||
| 6 | Corn tortillas | |
| 1½ | cup | Shredded cooked chicken |
| 2 | cups | Grated Monterey Jack cheese |
| 1 | small | Onion, chopped |
| 2 | cloves | Garlic, chopped |
| 1 | Jalapeno or serrano chile, | |
| . roasted, seeded and | ||
| . chopped | ||
| 2 | tablespoons | Vegetable oil |
| ¼ | cup | Chopped fresh cilantro |
| 6 | Tomatillos, husked and | |
| . parboiled 5 minutes | ||
| 2 | cups | Sour cream |
| Salt & freshly ground | ||
| . black pepper | ||
Directions
Preheat oven to 325øF. Heat an inch or 2 of oil in wok or heavy skillet to 350øF.
Cut tortillas in half and then into ¼-inch strips at right angles to the cut. Fry strips a few at a time for 1 to 2 minutes until very crisp. Remove with skimmer and drain on paper towels.
Combine strips with chicken and cheese in buttered 13-by-9-inch baking pan.
Saute onion, garlic and chile in 2 tablespoons oil for 3 to 5 minutes until vegetables are softened. Put in blend- er with cilantro, tomatillos and sour cream and puree until smooth. Taste for seasoning. Pour sauce over top of casserole, cover with foil or lid and bake about 20 minutes until flavors are blended and cheese is melted.
Nutritional analyis per serving: 389 calories, 26 grams fat, 22 grams carbohydrates, 77 milligrams choles- terol, 143 milligrams sodium, 60 per- cent of calories from fat. ** Fort Worth Star Telegram - Food section - 5 July 1995 ** Posted by The WEE Scot -- Paul MacGregor Submitted By PAUL MACGREGOR On 08-22-95