3-4cupscooked chicken torn or cut in pieces(more or less to taste)
½cupgrated onion
7-8ouncescanned diced green chiles
16corn tortillas
2cupscheddar or Monterey Jack cheese(grated)
Instructions
Preheat oven to 325° F.
In a large saucepan, heat oil and mix in flour. Cook until light brown, about 2 minutes. Whisk in chicken broth and milk. Bring to a boil, then reduce heat and simmer 1 minute until thickened.
Stir chicken, onion, and chiles into the sauce.
Line a 9 x 13 inch baking pan with 8 tortillas. Top with chicken sauce mixture. Top with remaining tortillas. Sprinkle cheese on top. OPTIONAL: Casserole may be prepared to this point, covered and refrigerated up to 24 hours before baking.
Bake at 325°F until heated throughout and cheese is melted, about 1 hour.