1 lg. clove crushed garlic
4 chicken breasts (stripped, cubed 1/2" chunks)
1 c. chopped mushrooms
1 c. chopped ground chili, canned
2 tbsp. oil
2 tbsp. flour
1 1/2 c. milk
1/2 c. sour cream
1 tbsp. chicken soup base
1 doz. corn tortillas
2 c. sharp cheddar cheese

Saute chicken with garlic and 1 teaspoon oil; drain; set aside. In saucepan, heat oil until fragrant, add flour, stir until color just starts to change. Reduce heat. Add milk, sour cream; stir until thickened. Add soup base, chilies, mushrooms and chicken.

In casserole, put a layer of liquid from mixture on bottom, layer tortillas, layer sauce, layer cheese, remaining layers in this order. Bake uncovered 20 minutes at 350 degrees. Serve with chopped onion, shredded lettuce, pace picante sauce, and hot flour tortillas. Serves 4.