4 cups chicken, cooked and shredded
6 tablespoons butter
2/3 cup all-purpose flour
2/3 cup milk
2/3 cup chicken broth
2 cups sour cream
1/2 teaspoon cumin
1 teaspoon salt
1/2 teaspoon black pepper
1 yellow onion, diced
2 (4 oz) cans diced green chiles
12 small corn tortillas, cut into 1-inch strips
3 cups cheddar cheese, grated
Green onion, sliced, for serving
Preheat oven to 350°F and spray a 9×13-inch baking dish with nonstick spray.
In large saucepan, melt the butter over medium heat. Add flour and allow to cook for one minute, whisking constantly.
Stir in milk and chicken broth, whisking quickly to prevent any clumps. Season with salt, pepper, and cumin. Continue cooking until mixture has thickened.
Remove from heat and stir in sour cream, green chiles, and onion.
Line prepared baking dish with half of the tortilla strips. Top with half of the shredded chicken, followed by half of the cheese.
Pour half of the sour cream mixture evenly over the top and layer with remaining tortillas, remaining chicken, and remaining sour cream mixture.
Sprinkle remaining cheese evenly over the top, and bake, uncovered, until bubbly, 35-45 minutes. Garnish with sliced green onion and enjoy!