slightly adapted from Food Network, serves 6-8
Ingredients:
2 T. unsalted butter
1 bunch scallions, chopped
2 cloves garlic, chopped
2 T. flour
1 t. cumin
1/2 t. dried oregano
1/4 t. cayenne pepper, slightly heaped
1 1/2 c. low-sodium chicken broth
1 c. heavy cream
1 1/2 c. salsa verde
3 c. cubed rotisserie chicken, skin removed
1 15 oz. can white beans, drained and rinsed
1 c. fresh cilantro, plus more for topping
1 8 oz. bag tortilla chips, coarsely crushed (about 4 cups)
2 c. shredded cheddar cheese
Directions:
Preheat oven to 400 degrees. Melt butter in a large skillet over medium heat. Add the scallions and garlic and cook until softened, about 2 minutes. Sprinkle in the flour and spices and stir until coated. Add chicken broth and heavy cream and bring to a simmer. Cook until slightly thickened, about 2 minutes. Stir in the salsa and remove from heat. Stir in chicken, white beans and 1 c. cilantro.
Spray a 3-qt. baking dish with non-stick spray. Spread 1/3 of the crushed tortilla chips in the bottom. Top with half the chicken mixture. Spread another layer of tortilla chips on top and sprinkle with half of the cheese. Top with the remaining chicken mixture, tortilla chips and cheese. Cover with foil and bake 30 min. Uncover and bake until lightly browned and bubbling, about 10 min. Top with more cilantro.
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