2 1/2 c. boiled & boned chicken (reserve 1 1/2 c. broth)
1 med. onion, chopped
1 green onion, chopped
1/2 (10 oz.) can Ro-Tel tomatoes & green chilies
1 tsp. chili powder
1 1/2 tsp. cumin
1 1/2 tsp. oregano

SAUCE:

6 tbsp. butter
6 tbsp. whole wheat flour
1/2 tsp. salt
1/4 tsp. sage
4 mushrooms, chopped finely
1 1/2 c. milk
1/2 c. chicken broth (from reserve)
12 corn tortillas, quartered
1/2 c. (2 oz.) grated Cheddar cheese

Saute onion and green pepper in a small amount of oil. Add the tomatoes and spices. Add the sauce and the remaining 1 cup of chicken broth; mix well. Cover the bottom of a casserole dish with 1 1/4 cup chicken. Then add a layer of tortillas on top. Pour half of the sauce over the chicken and tortillas. Repeat these layers, ending with the sauce. Sprinkle grated cheese on top. Cover and bake for 25-30 minutes at 350 degrees. Serves 4.