Source: Better Homes and Gardens
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Ingredients

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Directions

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  • In a large saucepan, combine chicken, water, bay leaf, thyme, 1/2 teaspoon salt, 1 clove garlic, and dash black pepper. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until chicken is tender and no longer pink (170 degrees F). Drain, reserving 2 cups broth. Strain broth through a double thickness of 100-percent-cotton cheesecloth. Chop chicken. Set aside.

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  • Meanwhile, preheat oven to 350 degrees F. In a medium saucepan, heat the 2 tablespoons oil over medium heat. Add onion, tomatillos (if desired), and 1 clove garlic; cook until onion is tender. Remove from heat. Stir in pimiento, green chile peppers, and jalapeno chile peppers. Set aside.

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  • In a medium skillet, heat 1/4 inch oil over medium heat. Cook tortillas, one at a time, in hot oil until crisp, turning once. Drain on paper towels.

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  • In a small saucepan, melt butter over medium heat. Stir in flour, chili powder, 1/4 teaspoon salt, and dash black pepper. Gradually stir in the reserved 2 cups broth. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Remove from heat. Stir in sour cream.

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Instructions Checklist
  • In an ungreased 3-quart rectangular baking dish, arrange six of the tortillas, overlapping slightly. Top with half of the chicken, half of the onion mixture, half of the sour cream mixture, and half of the cheese. Top with the remaining tortillas, chicken, onion mixture, sour cream mixture, and cheese.

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  • Cover loosely with foil. Bake for 35 to 40 minutes or until heated through. Let stand for 10 minutes before serving. Serve with pico de gallo or salsa, if desired. Makes 12 servings.

Test Kitchen Tip:

To speed preparation, you may use 3 cups chopped cooked chicken and 2 cups canned chicken broth instead of cooking chicken and preparing homemade broth. And you may use 12 packaged tostada shells instead of frying corn tortillas.

Nutrition Facts

462 calories; 33 g total fat; 10 g saturated fat; 63 mg cholesterol; 577 mg sodium. 22 g carbohydrates; 2 g fiber; 21 g protein; 278 RE vitamin a; 33 mg vitamin c; 192 mg calcium; 3 mg iron;

Reviews (1)

8 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
03/02/2013
Thought it was really tasty (and not quite spicy enough for us!) & will make again, but for time spent, Bean and Beef Enchllada Casserole (also on BHG) easier & just about as good. I used store-bought hard tostada shells. Do not waste time boiling chicken w/spices--both broth & resulting chicken were pretty bland. Next time I'll just pan-sear or grill chicken & use canned broth w/thyme added. Recipe in general could use a touch more salt.