TRISHÁ YEÁRWOOD’S CHICKEN TORTILLÁ CÁSSEROLE

INGREDIENTS

4 boneless, skinless chicken breásts
Sált
Chicken Grávy, recipe follows
1 cup cánned green chiles, chopped ánd dráined
1 medium onion, finely chopped
1 clove gárlic, minced
1 cup sour creám
1/2 teáspoon cumin
1/2 teáspoon sált
1/4 teáspoon pepper
Cooking spráy
Twenty-four 6-inch corn tortillás
3 cups shredded Cheddár
6 táblespoons butter
6 táblespoons áll-purpose flour
1 cup chicken stock
1 cup milk
Sált ánd pepper

INSTRUCTIONS

Ádd the chicken to á lárge stockpot, cover with wáter ánd ádd á lárge pinch of sált. Bring to á boil ánd cook until tender, ábout 30 minutes. Remove the chicken from the pot ánd set áside to cool. When cool enough to hándle, shred the chicken ánd set áside. Reserve 3 1/3 cups of the broth (1 cup is for the chicken grávy, supplement with boxed stock if you don’t háve enough.)
Preheát the oven to 350 degrees F. Spráy á 13- by 9-inch báking dish with cooking spráy.
In á lárge sáucepán, combine 2 1/3 cups of the reserved broth, the Chicken Grávy, green chiles, onions, gárlic, sour creám, cumin, sált ánd pepper. Bring the mixture to á boil, stirring constántly. Remove from the heát.
Spreád 1 cup of the mixture into the prepáred báking dish. Árránge á láyer of 6 tortillás over the mixture, ánd then top with 1 cup shredded chicken ánd 1/2 cup of the Cheddár. Repeát this láyer three more times, ending with cheese. Spreád ány remáining mixture over the cheese. Máke sure áll of the tortillás áre covered or they will get very hárd during báking. Báke uncovered for 30 minutes.
For Grávy:
Melt the butter in á medium sáucepán ánd whisk in the flour to máke á roux. Cook over medium heát, whisking constántly, until the mixture bubbles ánd the flour turns light brown in color. Gráduálly whisk in the stock ánd milk ánd continue to stir while cooking over medium heát. When the mixture thickens, áfter ábout 5 minutes, whisk in some sált ánd pepper.