4 boneless, skinless chicken breasts
Chicken gravy, recipe follows
1 c canned green chilies, chopped and drained
1 medium onion, finely chopped
1 clove garlic, minced
1 c sour cream
½ tsp cumin
½ tsp salt
¼ tsp pepper
Twenty-four 6-inch corn tortillas
3 c shredded cheddar
6 tbsp butter
6 tbsp all-purpose flour
1 c chicken stock
1 c milk
Salt and pepper
Add the chicken to a large stockpot, cover with water and add a large pinch of salt. Bring to a boil and cook until tender, about 30 minutes. Remove the chicken from the pot and set aside to cool. When cooled enough to handle, shred the chicken and set aside. Reserve 3⅓ c of the broth (1 cup is for the chicken gravy, supplement with boxed stock if you don't have enough).
Preheat the oven to 350º. Spray a 9x13 baking dish with cooking spray.
In a large saucepan, combine 2⅓ c of the reserved broth, the chicken gravy, green chiles, onion, garlic, sour cream, cumin, salt and pepper. Bring the mixture to a boil, stirring constantly. Remove from heat.
Spread 1 c of the mixture into the prepare baking dish. Arrange a layer of six tortillas over the mixture, and then top with 1 cup of shredded chicken and ½ c of the cheddar. Repeat this layering three more times, ending with cheese. Spread any remaining mixture over the cheese. Make sure that all of the tortillas are covered or they will get very hard during the baking. Baked uncovered for 30 minutes.
Melt the butter in a medium saucepan and whisk in the flour to a make a roux. Cook over medium heat, whisking constantly, until the mixture bubbles and the flour turns light brown in color. Gradually whisk in the stock and milk and continue stirring while cooking over medium heat. When the mxiture thickens, after about 5 minutes, Whisk in some salt and pperp.