King Ranch Casserole

Makes 10 - 12 servings
1/2 c butter
1 yellow onion, chopped
1 red bell pepper, chopped
8 oz chopped button mushrooms
4 cloves of garlic, minced
1/2 tsp chili powder
1/4 tsp cayenne pepper
1 tsp salt
1 tsp pepper
1 c flour
3  1/2 c chicken stock, divided
1/2 c heavy cream
4 mild green chilis, roasted, peeled and diced
1 10 oz can of Rotel (tomatos with green chili)
18 corn tortillas
1 c shredded Jack cheese
1 c shredded cheddar cheese
1 whole cooked chicken, deboned and shredded

Saute veggies in butter, then add spices, and cook one minute.  Add the flour gradually, and make a roux.  Add 3 cups of the chicken broth, then the cream, then the Rotel.  Grease a 9 X 13 pan.  Moisten the corn tortillas with the remaining 1/2 cup of broth.  Layer 6 tortillas in the pan, overlapping the tortillas by 1/3, so entire bottom of the pan is covered.  Cover with 1/2 the sauce, 1/2 of the chicken, and 1/3 of the cheese.  Repeat to make another layer.  Finish with the 6 remaining tortillas and 1/3 of the cheese.
Bake at 350 degrees for 60 minutes.  Let rest 10 minutes before serving.