RANCHERS CASSEROLE

RANCHERS CASSEROLE

INGREDIENTS:

1 large onion, chopped
1 clove garlic, minced
2 Tbsp. cooking oil
1 (4 oz.) jars diced pimiento drained
2 Tbsp. jalapeno peppers, finely chopped
12 (6-inch) corn tortillas
1/4 C. butter
1/4 C. flour
2 (4 oz.) cans green chilies
4 tsp. chili powder
1 tsp. dried oregano
1/2 tsp. salt
1/2 tsp. pepper
1 (14 oz.) can chicken broth
1 (8 oz.) carton sour cream
3 C. shredded cooked chicken
2 C. Monterey Jack cheese

DIRECTIONS:

Cook onions and garlic in 2 tablespoons of cooking oil
until they are tender.
Remove from heat and stir in pimiento,chilies, and jalapeno peppers.
Set aside.
Cook tortillas one at a time, in about 1/4 inch cooking coil
in a medium skillet until tortillas are crisp, turning once.
Drain on paper towels and set aside.
Melt butter in another sauce pan.
Stir in flour,chili power, oregano, salt, and pepper.
Add the chicken broth all at once.
Cook and stir until thickened and bubbly.
Cook and stir for 1 minute more; remove from heat.
Stir in sour cream.
Arrange six of the tortillas, over lapping slightly,
in an ungreased 3 quart rectangular basking dish.
top with half of the chicken, and half of the cheese.
Repeat layers.
Cover loosely with foil.
Bake in a preheated 350 degree oven
for 35 to 40 minutes.
Let stand for 10 minutes before cutting.

Yield: 12 Servings