Oh, the siren call of a truly delicious casserole. And yes, I know that part of the definition of “siren call” includes “potentially harmful and dangerous”. And the kind of casseroles I am always drawn to, can be just that for me. Because I am always tempted to eat more casserole (like this one) than is healthy or required by my body to stave off starvation. And let’s face it. My aged body doesn’t need very much nourishment to keep it alive and healthy. But my mouth, has obviously decided to ignore the memo from my brain. Because my mouth keeps wanting more, more, more! So, my common sense is often driven to intercede in my brain’s defense. Which is quite a difficult thing for it to do, as some of you might attest. But, whenever possible, I allow my common sense to prevail. And it absolutely must take over when I am sitting at dinner with a big old pan of this kind of casserole beckoning me to have seconds a mere 6 feet from where I am dining. It isn’t fair, but then, what in life is?!

So, I guess what I am trying to relate, is that this is a very tasty casserole. And quite easy to prepare. And the kind of casserole that everyone in your family will enjoy. And I know that some people have an aversion to casseroles. What’s with that? It’s got to be a holdover from when they were children and forced to eat a dry tuna casserole. (Like the one my mother used to make.) To these people I say – GET OVER IT! Times change, recipes change, and when made correctly, casseroles can be fantastic. And this is a good one to prove that point!

So, even if you have a family member who is casserole resistant, make one anyway. This person will soon learn that a good casserole is a joy and a delight! I’ve got broad shoulders. Tell them, Patti made you do it.

Peace and love to all.

3 T. unsalted butter, divided

2 boneless, skinless chicken breasts, cut into small bite sized pieces

½ c. finely diced onion

2 T. unbleached all-purpose flour

2½ c. water

4-5 tsp. chicken base (I use Better Than Bouillon Chicken base)

12 regular size corn tortillas  

½ c. sour cream (Mexican sour cream is best)

¼ tsp. seasoned salt

freshly ground black pepper

1½ tsp. chili powder

1/8 tsp. cayenne

1 tsp. granulated garlic

⅓ c. diced roasted red peppers

4 oz. can diced green chilies (I use Hatch chilies)

2 c. grated sharp cheddar cheese

1 c. grated Monterey Jack or mozzarella cheese

Melt 2 tablespoons of the butter in a good-sized frying pan. Cook the chicken until still a bit of pink remains. Add the onion and cook for about 3 minutes. Using a slotted spoon, remove the chicken and onion to a small bowl.

Add the remaining 1 tablespoon butter to the pan. Add the flour and whisk together for about 3 minutes. Add the water and chicken base. (And of course, you can skip the water and chicken base and use chicken broth.) Bring to a boil, reduce heat, and let burble for a couple of minutes as the mixture thickens. Before adding the other ingredients, remove a half cup of the mixture and spread on the bottom of a lightly greased 9×13-inch casserole or Pyrex baking dish.

Then stir in the sour cream, seasoned salt, pepper, chili powder, cayenne, granulated garlic, roasted red peppers, green chilies, and chicken and onion mixture plus any residual juice.    

Next add 6 tortillas evenly distributed to the baking dish. Then spread the tortillas with half of the chicken mixture, and half of both kinds of grated cheese.

Repeat with the remaining 6 tortillas, remaining chicken mixture, and top with the remaining grated cheese.

Bake uncovered in a pre-heated 350-degree oven for 35-40 minutes or until bubbly.