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1
Heat oven to 375F Spray 8-inch square aluminum foil disposable pan or 2-quart round casserole with no-stick cooking spray.
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2
Melt butter in 2-quart saucepan until sizzling; add flour.
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3
Cook over medium heat, stirring constantly, 1 minute.
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4
Add milk and chicken broth.
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5
Continue cooking, stirring constantly, until mixture comes to a boil (4 to 6 minutes).
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6
Add chicken, red pepper, chiles and taco seasoning; continue cooking until heated through (2 to 3 minutes).
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7
Remove from heat.
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8
To assemble, spread 3/4 cup chicken mixture in bottom of prepared pan.
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9
Arrange 4 tortilla halves over chicken mixture; top with 3/4 cup chicken mixture.
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10
Sprinkle with 2/3 cup cheese.
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11
Repeat layering twice, beginning with tortilla halves and ending with cheese.
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12
Bake for 35 to 40 minutes or until bubbly.
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13
Sprinkle with cilantro.
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14
Serve with sour cream, salsa and ripe olives, if desired.
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15
FREEZE AND BAKE LATER METHOD: Cover with aluminum foil; freeze up to 3 months.
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16
To thaw, place in refrigerator 24 hours or until thawed.
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17
Heat oven to 375F Bake for 35 to 40 minutes or until bubbly.
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18
Sprinkle with cilantro.
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19
Serve with sour cream, salsa and ripe olives, if desired.
