RisaG posted 02-19-99
Mexican Chicken Bake
Recipe By : Make-A-Mix Cookery by Eliason/Harwood/Westover
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups Creamy Mushroom Sauce -- which includes
Basic White Mix
2 cups instant nonfat dry milk -- or 1-1/2 c. regular
1 cup all-purpose flour
2 tsp salt
1 cup butter -- or margarine
Mushroom Sauce
3/4 cup white sauce mix
3/4 cup water
1/2 cup button mushrooms -- sliced
1 1/2 cups Chicken Gravy -- Or
1 (10 oz) can Cream of Chicken Soup
3/4 cup milk
2 cups Chicken Mix -- * see note
1/2 tsp salt
1 lg onion -- finely chopped
1 (7 oz) can green chile salsa
1 (10 oz) pkg cheddar cheese -- shredded
12 corn tortillas -- cut in 8 wedges
Garnishes
Fat-free sour cream
pickled jalapenos, sliced
pickled garlic, sliced
Hot sauce -- on the side
First make white sauce mix: Combine dry milk, flour and salt; mix well. With a pastry blender, cut in butter or
margarine until mixture resembles fine crumbs.
Put in a large airtight container. Label with date and contents. Store in refrigerator, use within 2 months. Makes 1 quart white sauce.
To make mushroom sauce: Make a white sauce first by putting equal parts white sauce mix and water in a pan. Over medium heat, cook the two until nice and thick.
Take off heat and add 1/2 cup sliced mushrooms; mix well.
To make chicken bake: Preheat oven to 350°F. Lightly butter a 2 qt casserole.
In a medium bowl, combine creamy mushroom sauce and chicken gravy (or cream of chicken soup) and milk. Stir to blend well.
Add chicken mix (or turkey mixed with mix ingredients*), salt, onion, green chile salsa and 2 cups of the shredded cheese.
Layer tortilla pieces and chicken mixture alternately in prepared casserole, ending with chicken mixture. Top with remaining shredded cheese.
Bake 35-45 minutes, until bubbly. Makes 8 servings.