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1.
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Boil the chicken (for defrosted chicken this will take 15-20 minutes; if frozen add 5-10 minutes).
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Then remove from heat and set aside.
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Chop the peppers (after removing the stem and seeds) and onion.
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In a saucepan over medium heat saute the onions, peppers and mushrooms (if youre using them) in 4 tablespoons of butter (a little less if youre healthy).
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Dice up the chicken.
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Once the onions and peppers are soft and sweet, toss the chicken in and brown it a little to get some flavor into it.
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Set that pan aside.
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2.
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In another big skillet, melt the other 4 tablespoons of butter.
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On medium low heat, add the flour, salt and pepper (this is your roux).
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Whisk it around until its mixed and golden and bubbly.
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Add the can of Rotel and whisk it around.
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Slowly add the chicken broth a little at a time while continually whisking.
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You may not need to add a whole 2 cups.
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Stop adding when its a good thick soup consistency.
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Add the cheese and whisk it in until it is melted and fully incorporated.
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Add the chicken and peppers to the sauce, mixing well.
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3.
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Preheat oven to 350 F. Butter the bottom of a baking dish (I used my 2.8 liter CorningWare).
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Lay the tortillas flat to cover the entire bottom of the pan.
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You may have to rip them or slightly overlap to get them to fit.
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Scoop half of the casserole mixture onto the tortillas.
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Make another layer of tortillas.
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Top with another half of the casserole mixture.
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Finish the casserole with a cup or two of grated cheddar cheese sprinkled on top.
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4.
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Bake in a 350 F oven for approximately 30 minutes or until the cheese on top is golden and bubbly.
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This recipe freezes well and reheats well.
