ANOTHER RECIPE FROM "SANDY'S RECIPE ROOM"
http://www.wwnet.net/~joejean/reciperoom.

Chicken Enchilada Casserole
Contributed by Doree Donley

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

Directions

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 12x8x2 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.

Serves 6