Chicken Tortilla Casserole

This has been adapted from Trisha Yearwood's, to accommodate my "open and dump" time frame in which to make dinner!

This recipe works great for those of you that have left over chicken, or chicken that you precook, and shred to put in your freezer.  If you are making chicken for this recipe, save 3 1/3 cups of the stock.  If using precooked chicken, used canned broth.

Preheat oven to 350 degrees

Start by making a roux, in a large soup pot:

*6 TBSP butter
*6 TBSP flour
*1 cup of milk
*1 cup of broth
*Salt and pepper, to taste

Melt butter, whisk in flour, stirring until golden brown.  Slowly whisk in milk and broth.  Allow to thicken.  Add salt and pepper to taste

Start adding to the pot:

*4 cooked and shredded chicken breasts
*2 1/3 cups chicken broth
*Medium onion, diced
*1 glove garlic, minced, or 1/2 tsp garlic powder
*1 small can diced green chilis
*1 can green enchilada sauce
*1 cup sour cream
*1/2 tsp cumin
*1/2 tsp salt
*1/4 tsp black pepper

Bring mixture to a boil, and let simmer, for a few minutes to incorporate flavors.

Dump mixture into large mixing bowl.  Add to the bowl:

*24 corn tortillas, cut into pieces
*1/2 cup shredded cheddar cheese

Mix everything well!  This, then, becomes a consistency game.  If mixture looks too runny, add more tortilla,  if too dry, add a little more broth.

Add mixture to a greased 9 x 13 pan.  Make sure all tortillas a covered, so they don't burn. Top with shredded cheese.  Bake for 30 minutes or until golden brown.

Enjoy!