Recipe: Chicken Burrito Casserole

Chicken Burrito Casserole

2 cup onion, chopped
4T. butter
2 cups chopped cooked chicken
1 4-ounce can green chili peppers, chopped
2/3. butter
1/2 cup flour
5 cups chicken broth
2 cup sour cream
3 cups shredded cheese (6 ounces)
12 6-inch tortillas.

Saute onion in 4T butter until tender. Combine in a bowl with chicken and green peppers. In same pan, melt 2/3 cup of butter, add flour to create a roux, then stir in chicken broth, cook until thick. Stir in sour cream and 1 cup of cheese. Grease crock pot. Add small amount of sauce to bottom, then layer tortillas, chicken mixture, small amount of cheese and sauce. Finish with sauce and top with remaining cheese. Heat 2 hours on low.