Mexican Chicken Pot Pie
Info
Time
Difficulty
Servings
Ingredients
1 1/4 pounds chicken skinned, boned, shredded (it is easiest to use a pre-cooked chicken and use the whole bird)
1 1/2 cups onion chopped
4 cloves garlic minced
1/2 can beer
1/4 to 1/2 teaspoon red pepper ground
1 can tomatoes (28 oz) whole, drained, chopped
1/4 cup green onions thinly sliced
2 cans green chiles (4.5 oz) chopped, drained (omit for less heat)
5 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon cumin
1/4 teaspoon coriander
2 cups milk skim
2 eggs large, whites only, lightly beaten
3/4 cup cheddar cheese sharp, shredded
3/4 cup monterey jack cheese shredded
6 tortillas corn
sour cream
salsa
- Heat large sauce pan over medium heat, add 3 tbsp olive oil, 1 tbsp butter. Add minced onion and garlic-saute 5 minutes. Add shredded chicken, beer, red pepper, and tomatoes; cook 10 minutes or until liquid almost evaporates. Remove from heat. Stir in all but 1 tbsp of green onion.
- Combine flour, salt, cumin, and coriander in a medium sauce pan. Gradually add milk, whisk until blended. Place over medium heat; cook 7 minutes or until thick, stirring constantly. Gradually add hot milk mixture to egg whites, whisking constantly.
- Place cheeses in a bowl and mix well.
- This can be made in either 2 1/2 quart casserole or individual souffle dishes. Spray either type dish with cooking spray. Spread 1/2 c white sauce in bottom of pan; arrange 2-tortilla halves over sauce. Top with chicken mixture, 1/2 c white sauce, 1/2 c cheese. Repeat layers until you run out of supplies. Leave at least 1/2 c cheese to cover the top of each casserole.
- This can be covered with foil and refrigerated until you get home from work.
- When you arrive home, preheat the oven to 350. Place the casseroles on a baking sheet in case of bubble over. Bake uncovered for 20-40 minutes or until hot and bubbly. Sprinkle top with green onions before serving.
- Enjoy a hot and tasty dinner 20 minutes after you arrive home! It will warm your soul!
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