This is a terrific Tex-Mex casserole and a great supper on a frosty evening. Serve with brown rice.
- Preheat oven to 400°F.
- Combine the tomatoes, green chiles, onion and chicken broth in a medium saucepan, and bring to a boil over medium heat. Reduce heat, cover and simmer 25 minutes until vegetables are tender. Add 1/2 teaspoon salt and chopped jalapeño.
- Meanwhile, put the chicken breasts in a medium saucepan and cover with lightly salted water. Bring to a boil, reduce heat, and simmer for 10 minutes. Drain water from pan and keep chicken breasts warm.
- In yet another pan over medium heat, blend the flour, oil, chile powder and salt, stirring until smooth. Gradually add the 2 cups of water, stirring constantly. Bring mixture to a boil, stirring occasionally, then lower heat and simmer for 5 minutes.
- Pour sauce into a 9-inch square baking dish (Pyrex preferred). Place the chicken breasts on top. Pour the tomato and green chile mixture over the chicken.
- Sprinkle with the grated cheese. Bake for 20 minutes until chicken is tender.
- Makes 4 to 6 servings.
Recipe editor Patricia Mitchell