I couldn’t resist this week’s Sunday Slow Supper dish. It is a Green Chile Casserole and the recipe was recommended by Marcia of Happy Trails for Us.

The recipe calls for chicken but I was intrigued by the ingredients and wondered if I could adapt it for G by substituting a fish instead of chicken. It actually worked very well. It was a little richer than what I typically serve with fish but not bad. I used Tilapia which worked well but I think with the rich sauce it would have been better with shellfish such as shrimp. Next time I’ll try it with shrimp.

Here is the original recipe and I have notes at the bottom on what I used instead.

CHICKEN AND GREEN CHILIES CASSEROLE
Adapted from COOKS.COM

4 chicken breasts, cooked, shredded (or use rotisserie chicken, skinned, boned and cut into small pieces)

1 lg. onion, chopped
4 tbsp. butter
4 tbsp. flour
2 tsp. salt
2 c. milk
1 1/2 c. chicken broth
2 tsp. chili powder
1 (4 oz.) can chopped green chilies, drained
1 small can diced tomatoes, drained
Chopped cilantro to taste, @ 2 tblsp.

12 corn tortillas, torn into small pieces

1 c. grated Cheddar cheese
2 c. Monterey Jack cheese (mix cheese together) – lighten dish with low-fat cheeses

Make sauce by first sauteing onions in butter, then add flour, stir to make a roux, add liquids and salt – cook stirring until smooth and slightly thickened. Add chopped green chilies (drained) to sauce. Add chili powder. Add tomatoes to sauce (both well drained). Add cilantro. Taste, and adjust seasonings for “hot” factor.

Place a layer of chicken in bottom of greased 3 quart casserole, then a layer of torn tortillas, then cheese and sauce. Repeat ending with cheese on top. Bake in preheated 350 degree oven until bubbling, 20-25 minutes. Let sit 15 minutes before cutting into squares to serve.

May be prepared ahead and baked the next day or may be frozen thawed and baked at serving time.

Note: I cut the recipe in half because there are only two of us. It made a 10×7 Creuset stoneware pan. I used about 1 pound of fish in place of the chicken. I pan fried it until lightly browned and then crumbled. I’m thinking of using about a pound of shellfish next time instead.

Pan fried Tilapia

Sauce

Finished casserole

Looking for a fish handout