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1
Preheat oven to 450u00b0F Lightly coat both sides of tortillas with cooking spray. Lay tortillas on 2 baking sheets and bake until crisp and browned, about 12 minutes. Cool slightly then break into bite sized pieces. Set aside.
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2
Melt the butter in a large pan oven medium-high heat. Cook the onions, jalapeno chiles and cumin until onions are lightly browned, about 8 minutes. Add the Ro-tel tomatoes and juices and cook until most of the liquid has evaporated, about 10 minutes.
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3
Stir in the flour and cook for 1 minute. Add the cream and broth, bring to a simmer and cook until thick, about 2 minutes.
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4
Stir in the chicken pieces and cook for another 4 minutes or until chicken is no longer pink.
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5
Remove from heat and stir in cilantro and cheese.
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6
Scatter half of the tortilla pieces in the bottom of a 13 by 9-inch baking pan. Spoon half the filling evenly over them. Top with remaining tortilla pieces and filling.
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7
Bake until the filling is bubbling, about 15 minutes. Sprinkle evenly with Fritos and bake another 10 minutes or until Fritos are lightly browned. Cool casserole for 10 minutes and serve.
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8
Make ahead: Casserole can be assembled and refrigerated up to 1 day ahead, excluding Frito topping. When ready to bake, cover with foil and bake about 30 minutes. Remove foil, top with Fritos and bake another 10 minutes.
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9
** Cook's note - if you can't find Ro-tel tomatoes, substitute one 14.5-ounce can of diced tomatoes and one 4-ounce can diced green chilies.
