Sunday Slow Suppers ~casserole

This week it is Marcia's turn to make our selection for supper. She gave us a recipe that is guaranteed to feed a hungry family. The convenience of a one dish supper and freeze ahead possibilities make this one of her favorites.
Chicken and Green Chilies Casserole
4 chicken breasts, cooked, shredded (or use rotisserie chicken, skinned, boned and cut into small pieces)
1 lg onion, chopped
4 Tbs butter
4 Tbs flour
2 tsp salt
2 cup milk
1 1/2 cup chicken broth
2 tsp chili powder
1 (4 oz.) can chopped green chilies, drained
1 small can diced tomatoes, drained
Chopped cilantro to taste
12 corn tortillas, torn into small pieces
1 cup grated Cheddar cheese
2 cup Monterey Jack cheese (mix cheese together) - lighten dish with low-fat cheeses

Make sauce by first sauteing onions in butter, then add flour, stir to make a roux, add liquids and salt - cook stirring until smooth and slightly thickened. Add chopped green chilies (drained) to sauce. Add chili powder. Add tomatoes to sauce (both well drained). Add cilantro. Taste, and adjust seasonings for "hot" factor.
Place a layer of chicken in bottom of greased 3 quart casserole, then a layer of torn tortillas, then cheese and sauce. Repeat ending with cheese on top. Bake in preheated 350 degree oven until bubbling, 20-25 minutes. Let sit 15 minutes before cutting into squares to serve.
May be prepared ahead and baked the next day or may be frozen thawed and baked at serving time

This Mexican style lasagna tasted much better than the picture looks. I lightened it up with light cheese and not to many tortillas, I did add some Trader Joe's corn salsa... just because. You could eat that stuff on cardboard and it would taste good.

Y'all enjoy!

Sandi