Chicken Enchilada Casserole

CHICKEN ENCHILADA CASSEROLE

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INGREDIENTS:
6 chicken breasts
2 cup sliced fresh mushrooms
1 1/4 cup chopped onion (1 medium)
1/2 cup chopped bell pepper
2 tablespoons minced jalapeno pepper
1 (4 oz) can chopped green chiles
1/4 cup milk
3 tablespoons all-purpose flour
1 1/2 cups water
3/4 teaspoons chili powder
1/2 teaspoons salt
1/2 teaspoon ground cumin
1/4 teaspoon pepper
8 corn tortillas
1 cup shredded cheddar cheese
1/2 cup tomato-chopped-unpealed
1/4 cup sour cream

Instructions
Cook chicken and dice, set aside. Saute mushrooms, onion, bell
pepper, & minced jalapeno pepper until tender. Remove skillet
from heat; stir in chicken and green chiles. Set aside. Combine
milk and flour in a small saucepan. Gradually stir in water;
place on medium heat-cook & stir until thick & bubbly. Stir in
chili powder, salt, cumin, & pepper. Add to chicken mixture and
set aside. Wrap tortillas in damp paper towels & then in foil &
bake at 350 degrees for 10 min. Arrange half of the tortillas
in a 12×8x2 dish. Top with half of chicken mixture. Repeat with
est of tortillas and chicken mixture. Cover and bake at 350
degrees for 25 min. Uncover and sprinkle with cheese; let stand
10 min. Top serving with tomato and sour cream. Garnish with
additional jalapeno pepper slices.  

Yield: 6 Servings