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Home > Recipes
Recipes from Pilgrim's Kitchen
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Guadalajara Chicken Ole
1994 Winning Taste Recipe Contest - Second Place Winner
Teresa Metzger
Ingredients:
- 6 Pilgrim;s Pride boneless, skinless, split chicken breasts
- 1/4 cup butter
- 1 1/2 cups chopped onion
- 1 medium green bell pepper, chopped
- 1/4 cup all-purpose flour
- 2 cups milk
- 2 teaspoons ground cumin
- 1 1/2 cups chicken broth
- 1 cup dairy sour cream
- 2 cans (4-ounces each) chopped green chilies, drained
- 2 cans (2 1/4-ounces each) black olives, sliced
- 1/4 cup jalapeno peppers, seeded and chopped
- 2 teaspoons seasoned salt
- 8 tortillas (corn or flour), torn into bite-size pieces
- 1 pound sharp cheddar cheese, shredded
- 8 ounces Monterey Jack cheese, shredded
Directions:
Cook chicken breasts and cut into medium-size pieces. Melt butter in a large saucepan. Add onion and bell pepper; sauté until tender. Add flour; cook and stir for 1 minute. Add milk, cumin, chicken broth and sour cream; cook until thickened, stirring constantly. Add green chilies, olives, jalapeno peppers and seasoned salt.
Preheat oven to 375ºF. Grease a 3-quart casserole dish. Layer chicken, tortilla pieces, sauce, then cheeses. Repeat layering in this order until all ingredients are used, ending with cheeses. Bake for 1 hour.
6-8 servings
Casserole may be frozen prior to baking. Thaw in refrigerator, then bake. Excellent for dinner parties.
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