Mexican Chicken

Directions

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   1.
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   Boil the chicken (for defrosted chicken this will take 15-20 minutes; if frozen add 5-10 minutes).
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   Then remove from heat and set aside.
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   Chop the peppers (after removing the stem and seeds) and onion.
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   In a saucepan over medium heat saute the onions, peppers and mushrooms (if youre using them) in 4 tablespoons of butter (a little less if youre healthy).
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   Dice up the chicken.
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   Once the onions and peppers are soft and sweet, toss the chicken in and brown it a little to get some flavor into it.
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   Set that pan aside.
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   2.
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    In another big skillet, melt the other 4 tablespoons of butter.
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    On medium low heat, add the flour, salt and pepper (this is your roux).
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    Whisk it around until its mixed and golden and bubbly.
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    Add the can of Rotel and whisk it around.
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    Slowly add the chicken broth a little at a time while continually whisking.
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    You may not need to add a whole 2 cups.
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    Stop adding when its a good thick soup consistency.
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    Add the cheese and whisk it in until it is melted and fully incorporated.
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    Add the chicken and peppers to the sauce, mixing well.
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    3.
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    Preheat oven to 350 F. Butter the bottom of a baking dish (I used my 2.8 liter CorningWare).
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    Lay the tortillas flat to cover the entire bottom of the pan.
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    You may have to rip them or slightly overlap to get them to fit.
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    Scoop half of the casserole mixture onto the tortillas.
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    Make another layer of tortillas.
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    Top with another half of the casserole mixture.
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    Finish the casserole with a cup or two of grated cheddar cheese sprinkled on top.
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    4.
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    Bake in a 350 F oven for approximately 30 minutes or until the cheese on top is golden and bubbly.
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    This recipe freezes well and reheats well.