King Ranch Casserole

This is a canned soup-free version of this classic Texas casserole. It will take a little more time, but it tastes much better and is better for you than using high-sodium canned soup with msg.
Ingredients:
4 cup(s) chicken - cooked and shredded
12 corn tortillas
1/4 cup(s) butter (unsalted)
1 onions - peeled and small diced (Learn How)
3 garlic cloves - peeled and minced (Learn How)
1/2 teaspoon(s) cumin - (ground)
1/2 teaspoon(s) chili powder
1/4 cup(s) flour (all-purpose)
2 cup(s) - chicken stock (white)
1 cup(s) heavy cream
2 tomatoes - small diced
1 can(s) green chiles - drained well
1 dash Tabasco
2 cup(s) jack cheese - grated, divided
1 pinch salt and pepper

Steps:

-Preheat the oven to 375 degrees.

-Place the tortillas on the oven racks (not in a pan) and toast them until dry but not brown.

-The tortillas will take approximately 10 minutes to toast; set aside.

-Heat a medium heavy-bottom saucepan to medium, and then add the butter.

-Saute the onions and garlic for three minutes or until translucent. Stir in the cumin and chile powder; cook for thirty seconds.

-Stir in the flour, and keep cooking over medium-low for another 2 minutes. (Learn How)

-Whisk the chicken stock in while pouring in a steady stream; do the same with the cream.

-Bring to a boil while stirring to thicken completely.

-Add the tomatoes, green chiles and Tabasco; season to taste. You want to overseason a little to compensate for the chicken and tortillas.

-Ladle 3 oz. of the cream sauce into the bottom of a 9 x 13 casserole dish and spread out evenly.

-Place a layer of 4 tortillas down over the sauce (overlapping a little).

-Spread another layer of sauce on top of the tortillas, 1 cup of chicken and 1/2 cup of cheese; repeat one more layer.

-Top with tortillas, any remaining ingredients and the last cup of cheese.

-Bake uncovered at 375 degrees for 30 minutes.

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