Ingredients shown here: corn tortillias, cheese, 1 large onion, 4 bananna peppers, 6 -8 small tomatoes, 1/2 jar pace salsa- chili verde,1 can Ro-tel canned tomato/ lime & cilantro,1 can Ro-tel canned tomato/ spicy, 2 cups chicken broth, sour cream, guacamole, pico de-gallo.
Recruit the family to help out by chopping onions, tomato, & peppers, shredding
chicken, grating cheese.
In a large skillet or big pot- add 2 tbs. of canola oil and turn on the heat. As soon as it gets hot, add 2 tbs. of flower and stir until mixed well with no lumps. Add 2 cups chicken broth - stir until mixed. Add both cans of Ro-tel tomato and 1/2 jar of the Pace "chili verde" sauce- mix it all in - set aside on very low heat.
Dip cooked tortillas into enchilada sauce & coat with sauce on both sides.
Place a single layer of tortillas with sauce in bottom of casserole dish.
Add layer of chicken, onion, and pepper mixture on top of tortillas.
Add cheese- lots of cheese.
Repeat layering 2x's with tortillas, chicken mix, cheese.
Spoon the rest of the enchilada sauce on top of the last layer.
Add more cheese. Bake in oven on 350 degrees until cheese is melted & bubbly- 15 to 20 min.