King (well this week, due to the royal wedding lets call it Queen Ranch Casserole

2 to 2 1/2 lb chicken
4 tables butter
4 table flour
1 cup milk
1/2 teas salt
1/2 teas garlic powder
1 can Rotel tomatoes
1/2 cup canned diced green chiles
1 onion, chopped
12 corn tortillas
2 cups grated cheddar cheese
Cover chickens with water and cook for about 45-60 min ur until done. Allow to cool and then debone chicken. Reserve stock.
In a saucepan, over low heat, melt butter, add flour and blend until smooth. Combine 1 cup of the reserved stock with milk and gradually add to flour mixture, stirring constantly until thickened to make a cream sauce. Remove from heat and season with the salt and garlic. Stir in Rotel, chiles, onion and set aside.
Bring remaining chicken stock to a boil. Dip each tortilla in stock to soften. Cut tortillas into 2 inch strips.
To assemble casserole, cover the bottom and sides of a 9×13 with Pam. Place about 1/3 cup of the tomato sauce over the bottom, placing about 1/3 of the tortilla strips over the sauce and bottom. Layer half of the boned chicken over tortillas and top with half of the creamed tomato mixture. Sprinkle 1 cup grated cheese over sauce. Add another layer of tortillas, top with remaining chicken, spoon over reamining tomato sauce and top with remaining tortillas. Sprinkle remaining cheese over top.
Bake at 350 for 30-40 min or until sauce is bubbly and cheese has melted.
Yields 8 servings