2 tablespoons butter
1 medium-size onion, diced
16 ounces fresh mushrooms, sliced
1 tablespoon all-purpose white flour
1 cup chicken broth
1 carton (16 ounces) sour cream
1 to 2 cups chopped canned green chilies
1 package (9-1/2 ounces) 6-inch corn tortillas, quartered
3 cups shredded, cooked chicken
8 ounces Monterey Jack cheese, grated
Preheat the oven to 350 degrees F.
Melt the butter in a medium-size saucepan over medium heat. Add the onion and mushrooms and saute until limp, about 5 minutes. Blend in the flour. Stir in the chicken broth and continue to stir and cook until thickened. Remove from the heat and stir in the sour cream and chilies.
In a greased 2-quart casserole dish, layer the tortillas, chicken, sauce, and cheese, ending with a layer of cheese on top. Bake for 35 to 40 minutes, until heated through. Serve hot.
Yield: 6 to 8 servings
Pyrex Basics 8.1″ Square (2 quart)