2-2 1/2 lb. frying chicken
Water to cover
1 Tablespoon salt
Cover chicken with water add salt and cook until tender. Let cool and remove chicken from bone and cut into large pieces.
4 Tablespoon butter
1 Cup coarsely chopped onion
3 Tablespoon flour
2 Cups milk
1 Cup chicken broth
1 4 oz. can green chilies, seeded and cut into strips.
1/2 10 oz. can Rotel tomatoes & green chilies
10 to 12 Flour tortillas-torn into small strips
1 1/2 Teaspoon salt
1 Lb. grated sharp cheddar ( 4 cups)
Melt butter-add onions and sauté 1 min. Add flour-cook until bubbly. Pour in milk & broth cook until thickened stirring with a French whip. Mix green chilies with sauce, add tomatoes. Place a layer of chicken in bottom of buttered shallow 3 qt. casserole. Then a layer of tortillas, then cheese, then sauce repeat layers and top with cheese on top and bake 375’ F. till bubbling add jalapenos to make it better!
Spicy hamburger and green chili in a rich tomato base, served over corn chips. Everyone then tops the mixture with their favorite fresh toppings... sharp cheddar cheese, shredded lettuce, avocados, fresh diced tomatoes, black olives, sour cream, salsa, etc. This is a hit with teenage boys with huge appetites!