Chicken Tortilla Casserole

Chicken Tortilla Casserole

4 Tbsp butter

1/4 c. flour

1 can tomatoes with green chilies, drained

1 can chicken broth

1 can cream of chicken soup

8 oz. sour cream

1 lb. chicken, cooked & cubed

8 oz. shredded cheddar or Monterey Jack cheese

1 pkg. 6-8" flour tortillas

Preheat oven to 350. Melt butter in saucepan and stir in flour. Cook for 2-3 minutes and whisk in broth. Bring to a boil and let it thicken slightly. Add tomatoes, soup, and sour cream. Stir in cooked chicken. Spread small amount on the bottom of a 9x13 dish and top with tortillas. Spoon 1/2 of mixture over tortillas. Repeat layers ending with chicken mixture, and top with cheese. Bake for 30 minutes.