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      4 boneless, skinless chicken breasts
      Chicken Gravy, recipe follows

      Chicken Gravy:
      6 tablespoons butter
      6 tablespoons all-purpose flour
      1 cup chicken stock
      1 cup milk
      Salt and pepper
      Melt the butter in a medium saucepan and whisk in the flour to make a roux. Cook over medium heat, whisking constantly, until the mixture bubbles and the flour turns light brown in color. Gradually whisk in the stock and milk and continue to stir while cooking over medium heat. When the mixture thickens, after about 5 minutes, whisk in some salt and pepper.

      1 cup canned green chiles, chopped and drained
      1 medium onion, finely chopped
      1 clove garlic, minced
      1 cup sour cream
      1/2 teaspoon cumin
      1/2 teaspoon salt
      1/4 teaspoon pepper
      Cooking spray
      Twenty-four 6-inch corn tortillas
      3 cups shredded Cheddar

      Add the chicken to a large stockpot, cover with water and add a large pinch of salt. Bring to a boil and cook until tender, about 30 minutes. Remove the chicken from the pot and set aside to cool. When cool enough to handle, shred the chicken and set aside. Reserve 3 1/3 cups of the broth (1 cup is for the chicken gravy, supplement with boxed stock if you don’t have enough.)

      Preheat the oven to 350 degrees F. Spray a 13- by 9-inch baking dish with cooking spray.

      In a large saucepan, combine 2 1/3 cups of the reserved broth, the Chicken Gravy, green chiles, onions, garlic, sour cream, cumin, salt and pepper. Bring the mixture to a boil, stirring constantly. Remove from the heat.

      Spread 1 cup of the mixture into the prepared baking dish. Arrange a layer of 6 tortillas over the mixture, and then top with 1 cup shredded chicken and 1/2 cup of the Cheddar. Repeat this layer three more times, ending with cheese. Spread any remaining mixture over the cheese. Make sure all of the tortillas are covered or they will get very hard during baking. Bake uncovered for 30 minutes.

      Art’s Modifications
      No Deli chicken on hand today so took 4 individual frozen chicken breasts and

      put on cookie sheet in 350 degree oven to thaw/cook
      While that was going …
      In my saucier/Medium/Large wok heat 2-4 Tbsp Oil,
      depending upon the size of your pan
      When hot add 1 med onion diced turn down to medium heat
      simmer until translucent then up the heat to brown on edges
      after reasonable browning add 2 large garlic cloves mashed and diced
      after all nice heated and aromatic removed from pan to plate
      added 1 stick butter (8 tbsp) to wok/saucier melt stirring to pick up fond of onion/garlic
      slowly stir/whisk in 8-10 tbsp flour (I use unbleached but use what ya got I say)
      Cook until changing from blond to dark tan in color. (go darker if you want but I don’t like mine too dark)
      you still got oil on the onions so when you add it back to your roux, it’ll be OK.
      put your onions and garlic back in the sauce
      keep the medium heat stirring frequently and slowly add 1 can chicken broth
      and 16 oz heavy cream (Yeah I know NOT heart healthy – use milk if ya want but not the same)
      keep heat on medium stirring until all lumps are removed
      add 1 can of Hatch fire roasted green diced chiles and juice
      1 can Ro*Tel diced tomatoes & green chili and juice
      add 1/2 bottle of Goya recaito (verde pesto sauce) or salsa of your choice…
      Add small Small Bits of cooked chicken, That’s a relative term but you want some in each bite…
      add the chicken to the pot and stir in.
      – you were stirring your sauce this whole time to keep from scorching – right?

      NOW –
      Take your 14×10 1/2 pan (Yep, it got bigger)
      and spray with pam or grease it up
      but just a thin smear of sauce without much chunks on bottom
      add a layer of corn Tortillas on the bottom
      spoon in a layer of your chicken sauce
      sprinkle with a layer of shredded cheese
      (mexican mix or just cheddar/jack)
      Then . . .
      about the middle layer after you put in the chicken sauce
      sprinkle with some adobe spice and mixed season spice of your choice
      (dried spices on hand – sometimes sold as mexican mix, pizza seasoning, Asian grill stir fry, Italian season, etc.)
      – or just put in some dried onions, oregano, Cilantro, Turmeric, Cumin – whatever you like.
      Add cheese above the spice layer
      then repeat layering until last layer comes up almost to top of pan or you run out of sauce

      Bake at 350 – at 25 min take out of oven and turn oven off
      place slice of tomato on each portion
      and sprinkle with fresh garden herbs
      – green onion, Cilantro, Parsley, crushed dry peppers…
      whatever floats your boat.
      put back in oven too cook tomatoes if you wish (3-5 min then take out)
      and cool on counter 5-10 min is good unless you have an asbestos mouth.

      Garnish portions with sour cream an salsa or hot sauce of your choice

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