This is another of the freezer friendly recipes that I prepped one weekend. I adapted this recipe from Emeril Lagasse. I love Queso Fresco so I add it to most mexican recipes I make. It also adds some salt so I cut way back on what the recipe calls for.
- 6 tablespoons butter
- 6 tablespoons all-purpose flour
- 3 1/2 cups milk
- 1 1/2 cups chicken stock
- 1/2 pound shredded pepper jack cheese
- 1/2 teaspoon salt
- 18 corn tortillas
- 4 cups cooked cubed or bite size chicken meat (2 pounds boneless skinless breasts)
- Dash salt
- Dash paprika
- Dash Mexican oregano
- Dash cayenne
- Dash black pepper
- 6 Anaheim peppers, roasted, peeled and seeded
- 1 cup chopped green onions
- 3/4 pound (3 cups) shredded Monterey Jack cheese
- 1 cup chopped fresh tomatoes
- 2 tablespoons chopped fresh cilantro leaves, plus more for garnishing, if desired
- 12 ounces Queso Fresco, Schredded
Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook, stirring constantly, for 1 minute. Whisk in the milk, little by little, until thoroughly combined. Add the chicken stock and bring sauce to a boil. Reduce heat to a simmer and cook until thickened and flavorful, about 10 minutes. Add the pepper jack and stir until melted. Season with the salt and remove from the heat. Set aside, covered, while you assemble the remaining ingredients.
Lightly grease a 9-by 13-inch casserole.
Spoon 1 cup of the sauce onto the bottom of the casserole dish. Top with 6 of the tortillas, spreading them evenly to form a complete layer. Top with half of the chicken, 1 teaspoon of the Southwest Essence, half of the poblanos, half of the green onions, 1 1/2 cups of the sauce, 1/3 of the shredded Monterey Jack and 1/4 of the Queso Fresco. Make another layer in exactly the same way: 6 tortillas, the remaining chicken, 1 teaspoon of the Southwest Essence, remaining poblanos, remaining green onions, 1 1/2 cups of the sauce, 1/3 of the shredded Monterey Jack and 1/4 of the Queso Fresco. Top with the remaining 6 tortillas, remaining sauce, tomatoes, cilantro, and remaining Monterey Jack, then sprinkle the remaining Queso Fresco over the top.
When ready to eat, heat the over to 350.Cover the casserole with aluminum foil and bake for 45 minutes. Remove the foil and continue to bake for about 15 minutes longer, or until the casserole is bubbly and light golden brown on top.