Green Chile Chicken Enchilada Casserole

Ingredients:

For the sauce:
1 T. shortening
1/2 c. yellow onion, chopped
2 T. all-purpose flour
2 c. chicken broth, divided
2 generous cups of New Mexico green chiles, roasted, peeled, seeded and chopped, divided
1 poblano chile, roasted, peeled, seeded and chopped
1/4 t. garlic powder
3/4 t. salt

8 yellow corn tortillas
2 c. roasted chicken breast, shredded
2 c. sharp white cheddar, grated

Instructions:

Preheat the oven to 350F.

In a medium skillet, melt shortening over medium heat. Saute onion in shortening until softened. Mix in flour and cook 1-2 minutes until floury taste is cooked away. Add 1 c. chicken broth, 1 c. of chiles, the poblano, garlic powder and salt. Bring to a boil and then reduce heat to simmer for 20 minutes. As it simmers, add in remaining chicken broth to achieve desired consistency.

Cover the bottom of a 10x7x2 baking dish with about 1/4 c. of the green chile sauce. Layer tortillas, chicken, chile sauce, chiles and cheese. Repeat until you have 4 layers, ending with a generous topping of cheese. The tortillas just barely overlap in the 10×7 pan.

Cover with foil and bake for 20 minutes. Remove foil, turn heat up to 400 and bake another 10 minutes or until the top is lightly browned.

From dailywaffle.com