Every good thing given and every perfect gift is from above, coming
down from the Father of lights, with whom there is no variation or
shifting shadow. (James 1:17)

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Chicken Enchilada Casserole

6 chicken breasts
2 cup sliced fresh mushrooms
1¼ cup chopped onion (1 medium)
½ cup chopped bell pepper
2 T. minced jalapeno pepper
1 (4 oz.) can chopped green chilies
¼ cup milk
3 T. all-purpose flour
1½ cups water
¾ t. chili powder
½ t. salt
½ t. ground cumin
¼ t. pepper
8 corn tortillas
1 cup shredded cheddar cheese
½ cup tomato, chopped & unpealed
¼ cup sour cream

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Cook chicken and dice, set aside. Sauté mushrooms, onion, bell pepper, and minced jalapeno pepper until tender. Remove skillet from heat; stir in chicken and green chilies. Set aside. Combine milk and flour in a small saucepan. Gradually stir in water; place on medium heat-cook and stir until thick & bubbly. Stir in chili powder, salt, cumin, and pepper. Add to chicken mixture and set aside. Wrap tortillas in damp paper towels, then in foil, and bake at 350º for 10 min. Arrange half of the tortillas in a 12x8x2 dish. Top with half of chicken mixture. Repeat with rest of tortillas and chicken mixture. Cover and bake at 350º for 25 minutes. Uncover and sprinkle with cheese; let stand 10 minutes. Top serving with tomato and sour cream. Garnish with additional jalapeno pepper slices. Makes 6 servings.