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1
Preheat oven to 350 degrees.
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2
Coat 11 by 7 by 2-inch baking dish with nonstick cooking spray and set aside.
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3
Sauce: Melt butter in medium heavy skillet over moderate heat.
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4
Add garlic, red pepper, and cumin and stir-fry 1 minute.
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5
Blend in flour, add broth and milk, and cook, stirring constantly, until thickened and smooth -- about 3 minutes.
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6
Stir in sour cream, salt, and black pepper to taste; set aside.
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7
Filling: Melt butter in large heavy skillet, over moderate heat.
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8
Add onion, green pepper, green chilies, mushrooms, tomatoes, and pimiento, and cook, stirring often, until vegetables soften and flavors meld-10 to 15 minutes.
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9
Tortillas: Pour oil to depth of 1/2 inch in small heavy skillet, set over moderate heat, and heat until ripples appear on skillet bottom.
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10
Holding tortillas by tongs, dip one by one into oil just long enough to soften, 5 to 10 seconds.
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11
Drain on paper towels.
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12
To Layer: Arrange half of tortillas in bottom of prepared baking dish, then build up layers this way, distributing each evenly: 1/2 chicken and 1/3 sauce; 1/2 each filling, cheese, olives, and scallions, and 1/2 remaining tortillas, chicken, filling, cheese, olives, scallions, and finally, remaining sauce.
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13
Bake, uncovered, until bubbly- about 30 to 35 minutes.
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14
Serve at once.
