Sadly, I had to eat this dish all by myself. I wish I could have shared it with somebody because it was so good. My husband wouldn’t eat it because he’s lactose intolerant. Guess he’s missing out! I think it would suck to be allergic to dairy. I just love cheese so much.
I love Food Network dearly and I thought the decision they made with Paula Deen was a little unfair and now Smithfield is doing the same thing. People make mistakes and she apologized. Robert Irvine lied on his resume but they hired him back on later. I hope that is what the Food Network decides to do with Paula Deen. I know some people are going to the extreme of boycotting the Food Network. I can’t put myself to do that, because there are so many shows that I like to watch on that network. Trisha Yearwood is starting to grow on me. Her food is really good and I just loved this casserole she made on her show this weekend. I would definitely make this again but use substitutes like soy milk for the gravy. Sorry this dish didn’t turn out so pretty in the picture, but don’t be fooled by the picture. It was pretty damn good!
Did anyone catch the super moon this weekend? It was pretty sweet.
This picture I took on Sunday night. I was getting so frustrated with my camera. Taking pictures of the moon is hard.
Here is one on Saturday night. The moon almost looks like a big gigantic melon in the sky.
- 4 boneless, skinless chicken breasts
- Chicken Gravy, recipe follows
- 1 cup canned green chiles, chopped and drained
- 1 medium onion, finely chopped
- 1 clove garlic, minced
- 1 cup sour cream
- ½ teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon pepper
- Cooking spray
- Twenty-four 6-inch corn tortillas
- 3 cups shredded Cheddar
- 6 tablespoons butter
- 6 tablespoons all-purpose flour
- 1 cup chicken stock
- 1 cup milk
- Salt and pepper
- Add the chicken to a large stockpot, cover with water and add a large pinch of salt. Bring to a boil and cook until tender, about 30 minutes. Remove the chicken from the pot and set aside to cool. When cool enough to handle, shred the chicken and set aside. Reserve 3⅓ cups of the broth (1 cup is for the chicken gravy, supplement with boxed stock if you don't have enough.)
- Preheat the oven to 350 degrees F. Spray a 13- by 9-inch baking dish with cooking spray.
- In a large saucepan, combine 2⅓ cups of the reserved broth, the Chicken Gravy, green chiles, onions, garlic, sour cream, cumin, salt and pepper. Bring the mixture to a boil, stirring constantly. Remove from the heat.
- Spread 1 cup of the mixture into the prepared baking dish. Arrange a layer of 6 tortillas over the mixture, and then top with 1 cup shredded chicken and ½ cup of the Cheddar. Repeat this layer three more times, ending with cheese. Spread any remaining mixture over the cheese. Make sure all of the tortillas are covered or they will get very hard during baking. Bake uncovered for 30 minutes.
- For Gravy:
- Melt the butter in a medium saucepan and whisk in the flour to make a roux. Cook over medium heat, whisking constantly, until the mixture bubbles and the flour turns light brown in color. Gradually whisk in the stock and milk and continue to stir while cooking over medium heat. When the mixture thickens, after about 5 minutes, whisk in some salt and pepper.
If you like Trisha Yearwood recipes try her Country Quiche!