Crunchy Chicken Enchilada Casserole

CRUNCHY CHICKEN ENCHILADA CASSEROLE

Set aside:

1 bag tortilla chips

1/2 lb sharp cheddar cheese

Mix together:

Homemade cream of chicken (recipe below)

2 cloves garlic sautéed

1 medium onion sautéed 

1 green pepper sautéed 

24 oz tomato sauce

1 Tbsp chili power

1 tsp cumin

1 tsp tabasco sauce

Add:

2 lbs rotisserie chicken breasts, chopped

In a 9x13 pan, layer tortilla chips to cover bottom, chicken mixture then cheese. Repeat layers. Finish with a layer of cheese. Bake at 350 for 30 minutes.

Homemade cream of chicken:

(replacement for canned cream of chicken. Makes about two cans equivalent)

Ingredients:

6/ Tbsp butter

2/3 C flour

2/3 C milk

2/3 C chicken broth

1/4 tsp garlic powder

1/4 tsp onion powder

pepper to taste

Melt butter in small saucepan on medium heat. Mix flour into melted butter to paste consistency. Whisk in milk and chicken broth until flour paste is dissolved. Add garlic and onion powder and pepper. Whisk until heated thoroughly and the condensed soup is smooth and creamy. 1 1/3 Cups replaces one 10.5 ounce can cream of chicken.