A king among casseroles.
Hailing from an era whencasseroleswere king, this Tex-Mex dish still reigns supreme at church suppers and neighborhood potlucks.
shredded Monterey Jack cheese
2cups(8 oz.)
Credit: Southern Living
Melt butter in a large skillet over medium-high heat.
Sprinkle flour over vegetable mixture, and cook, stirring constantly, 1 minute.
Whisk in broth, and increase heat to high.
Bring to a boil, stirring constantly.
Boil, stirring occasionally, 1 to 2 minutes or until thickened.
Stir in tomatoes and sour cream.
Stir together chicken and cilantro in a large bowl; stir in vegetable mixture.
Combine both cheeses in a small bowl.
Heat a large cast-iron skillet over high heat.
Lightly brush each tortilla on both sides with oil.
Top with half of chicken mixture and one-third of cheese.
Top with remaining tortillas and cheese.
Lightly coat a sheet of aluminum foil with cooking spray, and cover baking dish.
Bake at 375F for 20 minutes.
Uncover and bake 10 minutes or until bubbly and lightly browned on top.
Let stand 10 minutes before serving.
