Preheat oven to 350 F. Grease a 9x13-inch baking dish or 3-quart casserole.
Make the Sauce:
Melt the butter in a heavy skillet over medium-low heat. Add the garlic
and chili powder, and saute for a minute or two. Raise the heat to medium. Quickly sprinkle in
the flour and stir to mix. Pour in a small amount of the chicken broth, stirring constantly to
remove lumps and allowing the flour to "cook" briefly. Gradually add the remaining chicken
broth, add the buttermilk and continue stirring until sauce has thickened, 3 or 4
minutes. Add salt and pepper to taste. Sauce may be prepared in advance and refrigerated.
Make the Filling:
Warm a heavy skillet over medium heat, add the butter or olive oil, and
saut? the chopped onion, green pepper, poblano, mushrooms, tomatoes and pimientos until
onion is transparent, about 4 or 5 minutes. Fold into the mixture the diced chicken, olives and
green onions, combining well. Remove from heat.
Assembling the Dish:
In a small skillet, heat about about half an inch of canola oil. Using
tongs, dip the tortillas in the hot oil one at a time, for just a few seconds, so that they are
softened. Cover the bottom of your baking dish with 4 of the softened tortillas. Layer the
remaining ingredients in the following order:
Bake for 30 minutes at 350?F until casserole is heated through and bubbly.
Makes 6 to 8 servings.
Notes: Possible substitutions: A small can of Ro-Tel tomatoes and chiles
for the tomatoes and poblano, OR a small can of green chiles for just the poblano.
From:   Texas Cooking Online
Posted By:   Texas Cooking Online, Inc. All rights reserved.
*BACK TO CHICKEN*