Created by breezermom on March 17, 2019
Step 1: Preheat the oven to 375 degrees.
Step 2: Melt the butter in a large skillet over medium-high heat. Add the onion and the next 3 ingredients; cook, stirring occasionally for 8 to 10 minutes or until softened and lightly browned.
Step 3: Stir in the garlic, chili powder, cumin, salt, and pepper; cook, stirring occasionally for 1 minute.
Step 4: Sprinkle the flour over the vegetable mixture and cook, stirring constantly, for 1 minute. Whisk in the broth, and increase the heat to high. Bring to a boil, stirring constantly. Boil, stirring occasionally, 1 to 2 minutes or until thickened. Remove from the heat. Stir in the tomatoes and sour cream.
Step 5: Stir together the smoked chicken and cilantro in a large bowl. Add the vegetable mixture and stir to combine.
Step 6: Combine the cheeses in a small bowl.
Step 7: Heat a large skillet over high heat. Brush both sides of the tortillas with the oil. Cook the tortillas in batches for 1 to 2 minutes on each side, or until lightly browned and crisp.
Step 8: Spray a 9 x 13 inch baking dish with cooking spray. Line the bottom of the dish with 6 tortillas, overlapping slightly to cover the bottom of the dish. Top with half the chicken mixture, then top with 1/3 of the cheese. Repeat the layers once. Then top the dish with the remaining 6 tortillas and cheese. Lightly coat a sheet of aluminum foil with cooking spray and cover the baking dish.
Step 9: Bake at 375 degrees for 20 minutes. Uncover and bake for 10 minutes or until bubbly and lightly browned on top. Remove from the oven and let stand 10 minutes before serving.