Ingredients:
4 cups cooked diced chicken
2-1/2 cups shredded mild cheddar cheese
1/2 cup sliced pimento stuffed olives
4 sliced scallions
16 corn tortillas
vegetable oil
2 Tbsp butter
4 cloves garlic, peeled and minced
1/2 medium bell pepper
- diced
1/4 tsp cayenne pepper
1/8 tsp ground cumin
2 Tbsp flour
3/4 cup chicken broth
1/2 cup milk
2 Tbsp sour cream
1/4 tsp black pepper
1/4 tsp salt
1 Tbsp butter
1 medium yellow onion
- diced
4 green onions - thinly sliced
1 - 4 oz can chopped green chilies
8 oz mushrooms - finely chopped
1/2 cup canned crushed tomatoes
2 Tbsp minced pimento
dash each of cayenne, cumin, salt and black pepper
Instructions:
Preheat oven to 350 degrees.
Melt 2 Tbsp butter in skillet. Add garlic, bell pepper, cayenne and cumin - stir and cook until bell pepper is soft. Blend in flour, add broth and milk. Stir and cook until thickened and smooth.
Melt 1 Tbsp butter in skillet. Saute yellow onion, green onions, green chilies, mushrooms, tomatoes and pimento. Add a dash each of cayenne, cumin, salt and black pepper. Cook until vegetables soften, about 10 minutes. Stir in sauce and set aside.
Soften the tortillas by frying one at a time in vegetable oil for 5 seconds.
Spray a 13 X 9 X 2" baking dish with cooking spray. Arrange 5 tortillas on bottom of baking dish. Layer 1/2 the sauce/filling, 1/2 the chicken, 1 cup of cheese, 1/4 cup olives, then 5 more tortillas, remaining sauce, chicken, olives and 1 cup cheese. Top with 6 tortillas and sprinkle with remaining 1/2 cup cheese. Bake about 30 minutes.
