Chicken Tortilla Casserole
3 Tbsp. butter
3 Tbsp. all-purpose flour
1/2 cup low-sodium chicken broth
1/2 cup milk
One 4 oz. can Rotel, drained
8-in. flour tortillas
2 cups finely shredded cooked chicken (I used the whole chicken)
2 1/2 cups shredded Mexican cheese
1. Preheat oven to 350 and lightly grease a 9-in. pie pan with nonstick cooking spray.
2. Melt the butter in a small saucepan over medium heat, then add the flour. Cook, stirring, until the mixture forms a paste. Whisk in the broth and milk and stir until the mixture thickens, about 3 minutes. Stir in the Rotel.
3. Place a tortilla in the pie pan and top with a few Tbsp of the sauce, spreading to cover, a handful of chicken, and then cheese. Repeat until you've filled the pie pan, and top the whole stack with cheese. Cover loosely with foil, and bake for 30 minutes. Let stand for 5 minutes before cutting into wedges to serve.
1/4 cup lime juice
1/4 cup olive oil
3 Tbsp honey
2 Tbsp finely chopped cilantro
1 garlic clove, minced
1 tsp. chopped jalapeno pepper
*The original recipe only called for 2 Tbsp honey, but I thought it needed to be sweeter. So, you might want to try 2 to begin with, and add the extra if you agree with me.