Preheat oven to 350 degrees. Grease an 9X13 baking dish.
Melt the butter in a skillet and add the garlic, chili powder, cumin and sauté 1-2 minutes. Sprinkle the flour over it and stir, hen pour in the chicken stock and cream continuing to stir. Simmer the sauce until thickened (coats the back of the spoon). Should take 3-5 minutes. Remove from heat and stir in Sour cream. Set aside.
Melt the butter. Add the onions, bell peppers, mushrooms and cook until softened. Add in the drained tomatoes, canned chipotle peppers along with sauce, and green chilis. Continue to cook for until most of the moisture is cooked out.
Heat oil and cook tortillas in hot oil for a few seconds on each side. You just want to soften them. You don’t want to brown them or have them crisp up. Drain on paper towels.
Put 4 tortillas along bottom of dish, layer half the chicken, sauce, and filling, along with half the green onions and cilantro. Cover with half the cheese. Repeat layers. Cover with foil and place in oven.
Cook casserole with foil about 30 minutes, remove foil and continue to cook until bubbly and cheese is just beginning to brown. Sprinkle with additional cilantro and green onions if desired.
Allow to cool about 5 minutes, then serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (225g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 224 (59%)|
|Amt Per Serving||% DV|
|Total Fat 24.9g||33 %|
|Saturated Fat 14.5g||72 %|
|Monounsaturated Fat 7g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 72.4mg||22 %|
|Sodium 738mg||25 %|
|Potassium 406.9mg||11 %|
|Total Carbohydrate 27.3g||8 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 24.8g|
|Protein 13.1g||19 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 377
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