Mr. T loves mexican food, so do I. I'm always looking for new things to make and who doesn't love a casserole?!
6 tablespoons butter
6 tablespoons all-purpose flour
3 1/2 cups milk
1 1/2 cups chicken stock
1/2 pound shredded pepper jack cheese
1/2 teaspoon salt
9 teaspoons vegetable oil
18 flour tortillas
4 cups cooked cubed or bite size chicken meat
6 poblano peppers, roasted, peeled and seeded
1 tablespoons seasoning salt
1 cup chopped green onions
3/4 pound (3 cups) shredded Monterey Jack cheese
1 cup chopped fresh tomatoes
1 tablespoon chopped fresh cilantro leaves
4 ounces Queso blanco, shredded (substitute Parmesan if unavailable)
1 cup sour cream
Salsa or Pico de Gallo
Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook, stirring constantly, for 1 minute. Whisk in the milk, little by little, until thoroughly combined. Add the chicken stock and bring sauce to a boil. Reduce heat to a simmer and cook until thickened and flavorful, about 10 minutes. Add the pepper jack and stir until melted. Season with the season salt and remove from the heat. Set aside, covered, while you assemble the remaining ingredients.
Preheat the oven to 350 degrees F. Lightly grease a 9-by 13-inch casserole.
Spoon 1 cup of the sauce onto the bottom of the casserole dish. Top with 6 of the tortillas, spreading them evenly to form a complete layer. Top with half of the chicken, half of the poblanos, half of the green onions, 1 1/2 cups of the sauce, and 1/3 of the shredded Monterey Jack. Make another layer in exactly the same way.
Cover the casserole with aluminum foil and bake for 45 minutes. Remove the foil and continue to bake for about 15 minutes longer, or until the casserole is bubbly and light golden brown on top.