Chicken and Chile Casserole

• 2 tablespoons butter or 2 tablespoons canola oil
• 1 medium onion, for 1 cup chopped
• 3 tablespoons flour
• 1 cup chicken broth
• 1 12 cups milk, I use one percent
• 1 (4 ounce) can green chilies
• 1 (14 ounce) can Italian tomatoes (for more heat use the variety with green chilies)
• 1 lb boneless skinless chicken breast, cooked and cut into 1-inch pieces
• 10 corn tortillas, cut in half then into 1/2-inch strips
• 8 ounces sharp cheddar cheese, for 2 cups (not liking cheddar, I use a mexican cheese blend)

1. Melt butter in skillet.
2. Add onions and cook until soft, about 6 minutes.
3. Add flour and stir one minute.
4. Whisk in chicken broth and milk.
5. Cook, stirring constantly until thickened, about 10 minutes.
6. Stir in chiles and Italian tomatoes.
7. Preheat oven to 350°F.
8. Spray a 9 x 13 pan with cooking spray.
9. Place 1 cup sauce in bottom of pan.
10. Layer half the chicken and tortilla strips.
11. Cover with 1 1/4 cups more sauce, then the other half of the chicken and tortilla strips.
12. Cover with remaining suace, then top all with cheese.
13. Bake 40-45 minutes.

butter, onion, flour, chicken broth, milk, green chilies, italian tomatoes, chicken, corn tortillas, cheddar cheese

Taken from www.food.com/recipe/chicken-and-chile-casserole-521510 (may not work)