Texas Chicken Casserole

• 2 whole chicken breasts
• 1 package of corn tortillas - (10)
• 2 small cans of while green chilis
• 1/2 pound monteray jack cheese
• 2 cups chicken broth
• 2T butter
• 2T flour
• salt and pepper
• one minced onion
• 2T vegetable oil

1. Poach the chicken in the chicken broth. Remove,straining and reserving the broth. Separate the meat into strips.Set aside.
2. Heat the butter in a saucepan, and when it is bubbling, whisk in the flour. Let it cook, whisking, for 2 minutes, then add the strained broth. Whisk until thickened, taste, and add pepper as needed.Set aside.
3. Slice the chilis into strips. Set aside.
4. Heat the oil in a frying pan and when it is almost smoking, fry the tortillas, cut in quarters, for just long enough to stiffen them-turning halfway through. Drain them on paper towels. Do not crowd the tortillas. It will take several batches to fry them all.
5. Have the minced onion ready.
6. Grate the cheese. Set aside.
7. In a lasagna pan, layer sauce, chicken,onion, chilis, tortilla pieces and cheese. Finish with sauce.
8. Bake in a preheated 350 degree oven for 30 minutes.

chicken breasts, corn tortillas, of while green chilis, jack cheese, chicken broth, t, t, salt, onion, vegetable oil

Taken from www.epicurious.com/recipes/member/views/texas-chicken-casserole-1208508 (may not work)