Ingredients
3
tablespoons vegetable oil
1 1/2
cups finely chopped red bell pepper
1 1/2
cups finely chopped onion
2
tablespoons finely chopped garlic
1/2
teaspoon salt
2 1/2
teaspoons ground cumin
1/4
cup Gold Medal™ all-purpose flour
1 1/2
cups Progresso™ chicken broth (from 32-oz carton)
1
container (8 oz) sour cream
5
cups chopped cooked chicken or turkey
12
soft corn tortillas (6 inch)
3
cups shredded Monterey Jack cheese (12 oz)
Preparation
Heat oven to 350°F. Lightly spray 3-quart casserole with cooking spray.
In 12-inch nonstick skillet, heat oil over medium heat. Add bell pepper, onion, garlic and salt; cook 5 minutes, stirring occasionally, until vegetables are soft. Stir in cumin; cook 1 minute. Stir in flour; cook 3 minutes. Reduce heat to low. Add broth and sour cream; cook 5 minutes, stirring frequently. Add chicken; stir to blend. Remove from heat.
Place tortillas between damp microwavable paper towels. Microwave in batches on High 30 seconds to soften. Arrange 4 tortillas in casserole. Top with one-third of the chicken mixture (about 2 cups); sprinkle with 1 cup of the cheese. Repeat layers twice.
Bake uncovered 35 to 45 minutes or until bubbly and browned.
