Ingredients:
1 cup onions, diced
4 lbs boneless skinless chicken breasts
6 tablespoons butter
1/2 cup flour
4 tablespoons chicken base
1 pinch pepper
1 teaspoon minced garlic
1 teaspoon onion powder
1/4 teaspoon cumin
1 tablespoon chili powder
5 cups milk
2 cups fresh tomatoes, diced
1 jalapenos, chopped
1 3/4 cups cheddar cheese ( Shredded)
1/4 cup parmesan cheese
17 flour tortillas
2 cups cheddar cheese ( Shredded)
Directions:
Saute onion until tender; set aside.
Place chicken on sheet pan and cook in 350-degree oven for 20 minutes or until done.
Dice chicken and set aside.
Melt butter in sauce pan.
Add flour and whisk until smooth.
Add chicken base and spices and cook on low heat for 4-6 minutes.
Add milk while stirring with whisk (warm milk works better).
Bring sauce to a boil.
Decrease heat and let cook for 3 minutes.
Add chicken, diced tomatoes, jalapeno, cheddar cheese, and parmesan to sauce.
Tear tortillas into small bite-size pieces.
Layer tortillas and sauce 2-3 times in a greased 9×13-inch pan.
Cover with foil and bake at 350F for 30-40 minutes.
Uncover and sprinkle with cheddar cheese.
Place back in oven (uncovered) until cheese melts.
Serve.
Servings: 12
Time preparation: 20 min.
Time total: 80 min.