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1
Add the chicken to a large stockpot, cover with water and add a large pinch of salt.
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2
Bring to a boil and cook until tender, about 30 minutes.
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3
Remove the chicken from the pot and set aside to cool.
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4
When cool enough to handle, shred the chicken and set aside.
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5
Reserve 3 1/3 cups of the broth (1 cup is for the chicken gravy, supplement with boxed stock if you don't have enough.)
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6
Preheat the oven to 350 degrees F. Spray a 13- by 9-inch baking dish with cooking spray.
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7
In a large saucepan, combine 2 1/3 cups of the reserved broth, the Chicken Gravy, green chiles, onions, garlic, sour cream, cumin, salt and pepper.
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8
Bring the mixture to a boil, stirring constantly.
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9
Remove from the heat.
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10
Spread 1 cup of the mixture into the prepared baking dish.
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11
Arrange a layer of 6 tortillas over the mixture, and then top with 1 cup shredded chicken and 1/2 cup of the Cheddar.
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12
Repeat this layer three more times, ending with cheese.
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13
Spread any remaining mixture over the cheese.
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14
Make sure all of the tortillas are covered or they will get very hard during baking.
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15
Bake uncovered for 30 minutes.
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16
Melt the butter in a medium saucepan and whisk in the flour to make a roux.
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17
Cook over medium heat, whisking constantly, until the mixture bubbles and the flour turns light brown in color.
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18
Gradually whisk in the stock and milk and continue to stir while cooking over medium heat.
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19
When the mixture thickens, after about 5 minutes, whisk in some salt and pepper.
