RANCH CASSEROLE  

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INGREDIENTS:  
1 large onion, chopped  
1 clove garlic, minced  
2 Tbsp. cooking oil  
1 (4 oz.) jars diced pimiento drained  
2 Tbsp. jalapeno peppers, finely chopped  
12 (6-inch) corn tortillas  
1/4 C. butter  
1/4 C. flour  
2 (4 oz.) cans green chilies  
4 tsp. chili powder  
1 tsp. dried oregano  
1/2 tsp. salt  
1/2 tsp. pepper  
1 (14 oz.) can chicken broth  
1 (8 oz.) carton sour cream  
3 C. shredded cooked chicken  
2 C. Monterey Jack cheese  

DIRECTIONS:  
Cook onions and garlic in 2 tablespoons of cooking oil until  
they are tender. Remove from heat and stir in pimiento,  
chilies, and jalapeno peppers. Set aside. Cook tortillas one  
at a time, in about 1/4 inch cooking coil in a medium skillet  
until tortillas are crisp, turning once. Drain on paper towels  
and set aside. Melt butter in another sauce pan. Stir in flour,  
chili power, oregano, salt, and pepper. Add the chicken broth all  
at once. Cook and stir until thickened and bubbly. Cook and  
stir for 1 minute more; remove from heat. Stir in sour cream.  
Arrange six of the tortillas, over lapping slightly, in an  
ungreased 3 quart rectangular basking dish. top with half of  
the chicken, and half of the cheese. Repeat layers. Cover  
loosely with foil. Bake in a 350 degree oven for 35 to 40  
minutes. Let stand for 10 minutes before cutting.  
  
Yield: 12 Servings  
Category: Casseroles