6 Tbsp Butter
1 1/2 c. chopped yellow onion
1 c. chopped red bell pepper
1 c. chopped poblano pepper
1 jalapeno pepper, seeded and chopped
2 cloves of garlic, chopped
1 Tbsp chili powder
1 Tbsp ground cumin
1 tsp salt
1/2 tsp black pepper
1/4 c. flour
1 3/4 c. chicken broth
1 (10 oz) can Rotel, drained
1 1/2 c. sour cream (I used plain Greek yogurt)
2 lbs. coarsely chopped smoked chicken (about 5 cups) Mine was not smoked
1 c. loosely packed fresh cilantro leaves
2 c. shredded Monterey Jack cheese
2 c. shredded sharp Cheddar
18 (8 in) soft taco size corn tortillas
1/4 c. canola oil
Vegetable cooking spray
1. Preheat oven to 375º. Melt butter in a large skillet over medium-high heat. Add onion and next three ingredients; cook, stirring occasionally, 8 to 10 minutes or until softened and lightly browned. Stir in garlic, chili powder, cumin, salt and black pepper, cook, stirring occasionally, 1 minute.
2. Sprinkle flour over vegetable mixture, and cook, stirring constantly, 1 minute. Whisk in broth, and increase heat to high. Bring to a boil, stirring constantly. Boil, stirring occasionally, 1 to 2 minutes or until thickened. Remove from heat. Stir in Rotel and sour cream.
3. Stir together chicken and cilantro in a large bowl; stir in vegetable mixture. Combine both cheeses in a small bowl.
4. Heat a large cast-iron skillet over high heat. Lightly brush each tortilla on both sides with oil. Cook tortillas, in batches, in hot skillet 1 to 2 minutes each side or until lightly browned and crisp on both sides.
5. Line bottom of a lightly greased (with cooking spray) 13 x 9 inch baking dish with 6 tortillas, overlapping slightly to cover the bottom of the dish. Top with half of the chicken mixture and one-third of cheese. Repeat layers once. Top with remaining tortillas and cheese. Lightly coat a sheet of aluminum foil with cooking spray, and cover baking dish.
6. Bake at 375º for 20 minutes. Uncover and bake 10 minutes or until bubbly and lightly browned on top. Let stand 10 minutes before serving.