This is hearty enough to serve on it’s own, but a Mexican Rice and a salad would make it a meal.
1¼ lb skinned and boned chicken breast halves
2 tbsp olive oil
1 large onion, chopped
4 or 5 garlic cloves, minced
¼ tsp ground red pepper
2 14½ oz cans of Mexican stewed tomatoes
2 4.5 oz cans chopped green chili’s
½ cup butter or margarine
⅓ cup flour
2 tbsp fajita seasoning (McCormick’s)
2 cups half and half (may substitute fat free half and half)
9 5 inch CORN tortillas, cut in half
1 8 oz package shredded Mexican cheese blend, (Kraft)(low fat works here too)
Toppings: Sliced green onions, sliced ripe olives,salsa, sour cream
Cook chicken in 1 tbsp hot oil in a large skillet over medium-high heat for about 6 minutes on each side or until done. Remove from pan and let cool, Once cooled, shred chicken and set aside. Saute onions and garlic in remaining 1 tablespoon olive oil until just tender. Add ground red pepper and tomatoes; cook, stirring occasionally for 10 minutes or until most of the liquid evaporates. Remove from heat and stir in chicken and green chile’s.
Melt butter in a heavy saucepan over low heat; whisk in flour and fajita seasoning until mixture is smooth. Cook, whisking constantly for 1 minute. Gradually whisk in half and half, and cook over medium heat, whisking constantly, until thickened and bubbly.
Spread ½ cup white sauce in a lightly greased 13x9 inch baking dish. Arrange 9 tortilla halves over sauce. Top with half chicken mixture then 2.3 cup shredded cheese. Repeat layers once. spoon ½ cup sauce over cheese; top with remaining tortilla halves. Spoon remaining sauce over tortillas. Reserve remaining cheese.
cover and bake at 350 degrees for 40 minutes or until thoroughly heated. Sprinkle with remaining cheese and let stand 10 minutes. Service with desired toppings.
Copyright © 2007 - 2009 TasteBook, Inc. All Rights Reserved.
one moment, loading recipe.....