← Nouns Cooking · American

Ingredients

• 3 tbsp Butter
• 1 Onion, diced
• 1 red or green pepper, diced
• 150 g Mushrooms, sliced
• 2 cloves Garlic, minced
• 3 tbsp Plain (all-purpose) flour
• 1 tbsp mild chili powder
• 1 tsp Cumin
• 500 ml chicken stock
• 240 ml Milk
• 400 g tinned diced tomatoes
• 115 g Tinned diced green chiles
• 450 g cooked chicken, shredded
• 300 g Cheddar, grated
• 12 corn tortillas, torn into quarters
• 2 tbsp Chives, snipped (optional)

Method

1. Heat the oven to 180°C (160°C fan, 350°F) and butter a 23 x 33 cm baking dish.
2. Melt the butter in a large pan over medium heat. Cook the onion, pepper and mushrooms for 6–8 min, until soft and the mushroom juices have gone. Add the garlic for the last minute.
3. Stir in the flour, chili powder and cumin and cook for 1 minute. Slowly whisk in the stock and milk, then simmer, stirring, for 3–4 min until thick and creamy.
4. Stir in the tomatoes with their juice and the green chiles, season with salt, then fold in the chicken.
5. Layer a third of the tortilla pieces in the dish, then a third of the chicken sauce and a third of the cheese. Repeat twice, finishing with cheese.
6. Cover with foil and bake for 25 min, then uncover and bake for 15–20 min more, until bubbling at the edges and golden on top.
7. Rest for 10 min so it sets and slices neatly, then scatter with chives and serve.

Tips

• A rotisserie chicken gives you just the right amount of meat.
• Texans often use a can of Ro-Tel (tomatoes with green chiles) in place of the tomatoes and chiles here.

Sources

Written in our own words after cross-checking these recipes:

Jo Cooks Serious Eats