Pulled Chicken and Summer Squash Casserole

Anaheim peppers ar delicate, however flavorous, usually used for chile relleno. They add simply the proper bit to the present hearty main dish, that is ideal for enjoying the late summer bounty of your squash garden or open-air market. If they are not offered, substitute poblano peppers. Serve this casserole with a tossed salad on the facet.

The meat from one pre-cooked rotisserie chicken is substituted for the chicken during this instruction. The chicken meat is cubed with a knife rather than chopped, if most well-liked.

To make the instruction gluten-free, use gluten-free tortillas.

Zucchini is substituted for a few or all of the summer squash

Ingredients

3 tiny summer squashes (total 1½ pounds)
3 contemporary Anaheim peppers, seeded and cut
1¾ pounds deboned, skinless pigeon breast
1 teaspoon salt, divided
2 cups lactose-free milk
3 tablespoons amylum
1 teaspoon ground ancho chile
½ teaspoon freshly ground black pepper
6 six-inch raw corn tortillas
2 cups chopped cheddar, divided
½ cup cherry tomatoes, halved
¾ teaspoon crushed red pepper flakes (optional)

Preparation

Preheat the kitchen appliance to 400F. gently grease a baking receptacle and a 9x10-inch baking dish.
Slice squashes into 1/2-inch items and distribute in a very single layer on the baking receptacle. Add the cut pepper and roast till the squash seems regarding 0.5 done, fifteen to twenty minutes. take away the vegetables from the kitchen appliance and put aside.
Reduce the warmth to 350F.
While the squash roasts, slice the chicken breasts lengthwise. Place the chicken within the bottom of a medium cooking pan or Dutch kitchen appliance. Add only enough water to hide the chicken and season the water with 1/4 teaspoon of salt. Bring the pot to a simmer over medium heat; don't permit it to boil. scale back the warmth to low and simmer, covered, till the thickest a part of the chicken breasts cook through, regarding twenty minutes. take away the chicken to a plate and permit it to chill. Pour 1/2 cup of the broth into a heatproof measurement cup; reserve the remainder for an additional use or discard.
While the chicken cools, within the same cooking pan, whisk along the milk, cornstarch, ground chile, 3/4 teaspoon salt, and black pepper. Stir within the 1/2 cup of heat broth and stir the mixture over medium heat till it thickens and begins to bubble, regarding five minutes.
Remove the bechamel sauce from the warmth. Spoon 1/2 cup sauce into the baking dish and high with three corn tortillas, tearing the tortillas pro re nata to rearrange them in a very single layer.
Use 2 forks to shred the chicken, then stir it into the sauce along side the stewed squash and peppers, 1½ cups of cheese, and chile flakes if exploitation. unfold 1/2 the mixture within the baking dish, high with 3 corn tortillas, then with the opposite 1/2 the chicken mixture. high with halved cherry tomatoes and sprinkle with the remaining 1/2 cup of cheese.
Bake till the sauce bubbles and therefore the casserole is golden brown on high, regarding half-hour. Serve promptly.

Cooking Tips
Poaching the chicken over terribly low heat, as delineate, is that the key to keeping it tender and dampish. Boiling can strengthen it.
This entree is assembled previous time, cold, and baked for regarding forty minutes simply before hour.