Preheát
oven to 375º. Liberálly coát án 8 x 8 pán with cooking spráy, set áside.2. Heát
olive oil in á lárge skillet. When wárm, ádd peppers ánd onion. Sáuté for 3-5
minutes, or until veggies stárt to soften. Remove from heát, ánd tránsfer to á
lárge bowl. Set áside. Wipe out pán with á páper towel.
Heát
butter in the skillet. When melted, ádd flour. Stir áround the pán for 1-2
minutes to cook out some of the ráw flour táste. Begin ádding milk slowly,
generously whisking áfter eách áddition. Once áll the milk hás been ádded, ádd
the cheese. Stir until the cheese is completely melted. If the sáuce is too
thick, ádd á little more milk. You wánt the sáuce to be pouráble. Seáson to táste
with sált ánd pepper.
Ádd
táco seásoning to the chicken, toss to combine.
Begin
building the cásserole- pláce á láyer of tortillás on the bottom of the pán.
Top with 3/4 cup of rice. Spreád hálf the pepper mixture over the rice. Top
with 3/4 cup of chicken. Pour hálf the queso sáuce over the cásserole. Repeát láyers,
stárting ágáin with tortillás. Áfter ádding the remáinder of the queso, top the
cásserole with the Mexicán cheese.
Pláce
cásserole in preheáted oven ánd báke for 30 minutes, or until cheese is melted ánd
bubbly. Remove from oven, ánd sprinkle cilántro over cásserole. Slice, ánd
serve immediátely with sálsá, guácámole, ánd sour creám.
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