Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
December 1 2014
Chicken Fajita Hotdish
2 1/2 pounds of boneless skinless chicken, in bite size pieces
3 green bell peppers
2 yellow sweet onions
1 pound shredded cheddar or Mexican Blend cheese
2 tbs butter
2 tbs flour
2 packages of fajita sesoning
2 cups milk
1 large can of mild green chiles
Cook the chicken with a bit of oil in a large saute pan. Once cooked through, add the fajita seasoning and add enough water to coat. Remove the chicken to a large bowl to cool.
Add the sliced onion and bell pepper to the pan and saute to desired doneness.
Remove the veggies to the large bowl with the chicken to cool.
Add the butter to the pan to melt. Once melted, add the flour and whisk coninuously over medium heat to create a roux. Add the cold milk and continue to wisk until it comes to a boil.
Add the cheese and the chiles and wisk until thickened.
Place all inredients into a large casserole dish in layers (chicken on the bottom, the veggies, then the cheese sauce). Bak in a 350 degree oven until the internal temperature hits 160 degrees.
Top with sour creme and crushed up tortillia chips, tomoato and hot sauce to taste.