I'm writing this as I nibble on left overs from dinner last night and I'm already planning when I can make this again! Who doesn't love a cheesy, gooey, spicy and garlicky dinner? No, this one isn't grain free but isn't a grain splurge either. To make this gluten free you could use an alternative white sauce base.
Ingredients:- Green Bell pepper, sliced
- Red Bell pepper, sliced
- 1 yellow onion, sliced
- Shredded chicken (I roasted chicken for the week and used breast and leg meat)
- 1 tbsp butter
- 1 tbsp olive oil
- 2 tbsp white flour
- 1 1/2 cups of whole milk
- 2 cups fresh spinach
- 1/2 of a chipotle in adobo
- 1-2 cloves of garlic depending on size
- 2 cups monterey jack cheese
- Salt and pepper to taste
- Extra olive oil for drizzling
- 6 corn tortillas
Directions:
- Heat a skillet to medium and drizzle with olive oil. Add the peppers and sauté, then add the onion after about 5 minutes, stir every so often.
- Add in the chicken after about 10 minutes to heat through, add a couple shakes of salt and stir.
- In a sauce pan, heat the butter and olive oil, add the flour once the butter has melted. Stir to mix and cook for about a minute. Add the milk slowly and whisk to avoid clumps. Bring the heat to medium stirring with a spoon until the sauce thickens to coat the back of the spoon. Allow to cool for several minutes.
- In a food processor, add the garlic clove(s), chipotle, white sauce and spinach and puree until it is fully blended.
- Preheat the oven to 400 degrees. In a baking dish, put a small amount of sauce to coat the bottom. Place 2 corn tortillas to cover the bottom, layer 1/3 of the pepper/chicken mixture, then a layer of monterey cheese, then drizzle 1/3 of the sauce. Add two more layers like this. For the top layer, I added more of the cheese so it could get extra brown and bubbly in the oven.
- Bake in the oven for 20-30 minutes, until the top is browned!
