Ingredients

6 chicken breasts, cooked, diced
2 C. sliced fresh mushrooms
1 1/4 C. chopped onion
1/2 C. chopped bell pepper
2 Tbs. minced jalapeno pepper
1 4 oz. can chopped green chilies
1/4 C. milk
3 Tbs. all-purpose flour
1 1/2 C. water
3/4 tsp. chili powder
1/2 tsp. salt
1/2 tsp. ground cumin
1/4 tsp. pepper
8 corn tortillas
1 C. shredded cheddar cheese
1/2 C. tomato, chopped, unpeeled
1/4 C. sour cream

Directions

Sauté mushrooms, onion, bell pepper, & minced jalapeno pepper until tender. Remove skillet from heat; stir in chicken and green chilies. Set aside. Combine milk and flour in a small saucepan. Gradually stir in water; place on medium heat-cook & stir until thick & bubbly. Stir in chili powder, salt, cumin, and pepper. Add to chicken mixture and set aside. Wrap tortillas in damp paper towels and then in foil & bake at 350 degrees for 10 min. Arrange half of the tortillas in a 12x8x2” dish. Top with half of chicken mixture. Repeat with rest of tortillas and chicken mixture. Cover and bake at 350 degrees for 25 minutes. Uncover and sprinkle with cheese; let stand 10 minutes. Top serving with tomato and sour cream. Garnish with additional jalapeno pepper slices.

Yield: 6 servings