| | Directions | - Tear the tortillas into bite-size pieces and place in an 8- X 8-inch baking dish. Set aside.
- In a saucepan over low heat, melt the butter and sauté the mushrooms; then remove the mushrooms from the pan and set aside, but leave the butter in the pan.
- Add the flour to the butter in the saucepan and mix into a paste.
- Slowly add the milk to form a thickish sauce.
- Return the cooked mushrooms to the sauce; then add the green taco sauce and the chili powder to the mushroom sauce.
- Layer the chicken on top of the tortillas; then top the chicken with the diced green chilies.
- Pour the mushroom sauce evenly over everything.
- Top with the shredded cheese.
- Refrigerate for several hours (or overnight) before baking; then bake at 350ºF for 1 hour.
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Cook Time: 1 hour
Container: 8- x 8-inch baking dish
|  | | Ingredients | | - | | 1 package corn tortillas |
| - | | 3 tablespoons butter |
| - | | 1/2 cup chopped fresh mushrooms |
| - | | 3 tablespoons flour |
| - | | 1 cup milk |
| - | | 1 jar green taco sauce (small jar) |
| - | | 1 tablespoon chili powder |
| - | | 2 cups cooked diced chicken |
| - | | 1 can diced green chilies (small can) |
| - | | 1 cup shredded cheddar cheese |
| - | | 1 cup shredded mozzarella cheese |
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