Ingredients:
Oil for frying
10 flour tortillas
1 tbsp butter
1 tbsp Ap flour
1 1/2 cup of chicken broth
16 oz sour cream or crema fresca
4 cups of melty cheese (1 cup is used for sauce)
1 medium onion
3 cups of shredded chicken
4 roasted poblano peppers (1 pepper to top casserole)
Instructions:
Slice the tortillas into strips. Heat oil in a pan on medium heat. Fry the tortilla strips until crispy (about 30 seconds). Set aside.
Place a pan on medium heat and add butter. Once the butter melts, add the flour and combine quickly, cooking for 15-20 seconds. Add the chicken broth and mix until the roux has dissolved. Add sour cream (or crema fresca) and mix until well combined. Add the melted cheese and continue mixing until the cheese is melted. Turn off the burner, but keep mixing until all ingredients are combined.
Add sautéed onions, shredded rotisserie chicken, and roasted and chopped poblano peppers to the sauce mixture. Combine well.
Preheat your oven to 380°F (190°C). In a baking dish, place a layer of the fried tortilla strips at the bottom, making sure to cover any holes. Add a layer of the chicken mixture over the tortilla strips. Sprinkle a layer of cheese over the chicken mixture. Add another layer of tortilla strips, followed by more chicken mixture. Finish with a final layer of crumbled tortilla strips and sprinkle with cheese. Garnish with the remaining roasted pepper.
Cover the baking dish with foil and bake at 380°F (190°C) for 20 minutes. Remove the foil and bake for another 4-5 minutes, or until the top is golden and the cheese is bubbling.
Let the casserole cool slightly before serving. Optional: Serve with hot sauce for an added kick.
Feel free to customize the recipe to your liking and preferences. Enjoy this delicious chimichangas casserole!
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