Chicken Enchilada Casserole

A little work goes into making this tasty enchilada casserole, but it's worth it, and far easier than filling and rolling each enchilada!

Recipe Ingredients:

2 cup sliced fresh mushrooms
1 medium onion, chopped
1 small bell pepper, seeded and chopped
2 tablespoons minced jalapeño pepper
2 to 3 cups cooked diced chicken or turkey
1 (4-ounce) can diced green chiles
1/4 cup butter
3 tablespoons all-purpose flour
1 1/2 cups water
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground black pepper
8 corn tortillas
1 cup shredded cheddar cheese
Chopped fresh tomato for accompaniment
Sour cream for accompaniment

Cooking Directions:

1. Sauté mushrooms, onion, bell pepper and jalapeño pepper until tender. Remove skillet from heat; stir in chicken and green chiles. Set aside.
2. Combine butter and flour in a small saucepan. Gradually stir in water; cook over medium heat, stirring until thick and bubbly. Stir in chili powder, salt, cumin, and pepper. Add to chicken mixture and set aside.
3. Wrap tortillas in damp paper towels and then in foil. Bake in a preheated oven at 350°F (175°C) for 10 minutes.
4. Arrange half of the tortillas in a 12 x 8 x 2-inch dish. Top with half of chicken mixture. Repeat with remaining tortillas and chicken mixture. Cover and bake for 25 minutes, uncover and sprinkle with cheese; bake for 10 minutes more. Let stand 10 minutes.
5. Serve garnished with chopped tomatoes and a dollop of sour cream.

Makes 4 servings.