1 Tbsp butter
1 tsp minced garlic
1 Tbsp flour
1 cup chicken broth (may need a little more)
2 tsp cumin (optional - I forgot it)
1/4 tsp salt
1/4 tsp pepper
1 tsp dried cilantro ( can use more of you like cilantro)
1 cup salsa verde
1/2 cup sour cream
3 cup shredded cooked chicken
2 avocados, chopped
1 tsp lime juice
2 cup shredded cheese (more or less, I didn't measure)
15 small flour tortillas ( can use corn tortillas)
Preheat oven to 375.
Cook and shred the chicken. It can be a coarse shred and diced would probably work okay too. Set aside.
Dice avocados and stir with the lime juice. Set aside.
In a saucepan, melt the butter and add the garlic. Sauté for 1 minute.
Stir in the flour, making a roux.
Add 1 cup of chicken broth and stir tin well. Heat to a boil and allow to cook until it starts to thicken. Stir often. It should be a thin gravy. If it gets too thick add a little more chicken broth - heat a little at a time.
Mix together the cumin, salt, pepper, cilantro, salsa and sour cream. Pour in the chicken broth gravy and stir to combine well.
Spread about 1/2 cup of the sauce in the bottom of the pan. Layer 5 tortillas on top of the sauce. I tear 3 tortillas in half and lay them around the edges (1 at each narrow end and 2 side by side along the long side) with torn edges along the side of the dish. Lay the 2 remaining tortillas on top to cover the center.
Sprinkle 1/2 of the chicken on top of the tortillas, then 1/2 of the avocado and about 1/2 cup of cheese. Drizzle about 1/2 cup sauce on top. Add another layer of tortillas, the remaining chicken, avocado and 1/2 cup cheese. Drizzle with 1/2 cup sauce.
Place a third layer of tortillas and top with the remaining sauce. Cover with the remaining cheese.
Bake uncovered for 20-25 minutes until cheese is melted and bubbly.
The sauce tasted good just by itself. It would be good over grilled chicken breasts or enchiladas. I'm thinking even as the sauce in a wrap with some chicken, lettuce, tomato and cheese.
I served the casserole on a bed of lettuce with some sour cream and salsa verde on top. Some Mexican succotash on the side (recipe below).
1 can black beans rinsed and drained well
1 can Mexicorn, do not drain
1 Tbsp Kraft lime cilantro dressing and marinade ( if not available, use salsa)
Mix well and heat through.