King Ranch Chicken Casserole

Adapted from: Closetcooking.blogspot.com

2 tablespoons of butter
1 small onion, chopped
1 red pepper, chopped
2 garlic cloves, chopped
2 jalapenos, chopped (optional)
1 tablespoon chili powder
1 teaspoon cumin
2 tablespoon flour
1 cup organic chicken broth
2 cups of organic chicken, cooked and shredded
1 (14 oz) can diced tomatoes, drained
1 (4 oz) chopped green chilies, drained
1/2 cup milk
1 teaspoon oregano
1 cup corn
1 lime juiced, (about 2 tablespoons)
1/2 cup sour cream
1/4 cup cilantro, chopped
salt and pepper to taste
10 corn tortilla
2 cups shredded cheddar cheese

Melt the butter in the pan. Add the onion and red pepper and saute until tender, about 5 minutes. Add the garlic, jalapenos, chili powder and cumin. Saute about 1 minute. Add the flour and cook another minute. Add the chicken broth and simmer until thickened.
Add chicken, tomatoes, chilies, milk and oregano. Simmer for 15 minutes. Remove from heat and add corn, lime juice, sour cream, cilantro, salt and pepper. Spread 1/2 cup sauce over the bottom of an 8 inch square pan. Top with 1/2 of the tortillas, 1/2 the sauce and 1/2 the cheese (in that order). Repeat the layers a second time. (You should end with the last 1/2 of cheese on top) Bake in a 350 degree oven until bubbling and the cheese is a toasty brown on top. Enjoy!