Mighty Good Casserole

Step 1 -In a large pot of salted, boiling water, add the chicken breasts and bring back up to a boil. Cook until they reach an internal temperature of 165 degrees F, about 30 minutes.

Step 2 -Transfer the cooked chicken breasts to a plate and let them cool. Reserve 3 1/3 cups of the liquid from the pot and drain the rest.

Step 3 -Use two forks to shred the cooled chicken breasts. Set them aside.

Step 4 -Preheat the oven to 350 degrees F.

Step 5 -Coat a 9x13-inch baking dish with nonstick cooking spray.

Step 6 -In a medium saucepan over medium heat, melt the butter.

Step 7 -Add the flour to the melted butter and cook, whisking constantly, until the roux bubbles and the flour turns light brown.

Step 8 -Gradually whisk 1 cup of the reserved cooking liquid and the milk into the roux and cook, stirring constantly, until the gravy thickens, about 5 minutes.

Step 9 -Add the salt and the black pepper to the gravy and whisk to combine.

Step 10 -Transfer the gravy from the heat.

Step 11 -In a large saucepan, add the remaining 2 1/3 cups of the reserved cooking liquid, the gravy, the green chiles, the onion, the garlic, the sour cream, the cumin, the salt, and the black pepper and bring to a boil, stirring constantly.

Step 12 -Transfer the sauce mixture from the heat.

Step 13 -Evenly spread about 1 cup of the sauce mixture over the bottom of the prepared baking dish.

Step 14 -Arrange 6 of the tortillas on top of the sauce mixture.

Step 15 -Sprinkle about 1 cup of the shredded chicken over the tortilla layer.

Step 16 -Sprinkle 1 cup of the cheddar cheese over the chicken layer.

Step 17 -Repeat the layers three more times, starting with the sauce mixture and ending with the cheddar cheese.

Step 18 -Evenly spread any of the remaining sauce mixture over the casserole, making sure all the tortillas are covered.

Step 19 -Bake the casserole, about 30 minutes.

Step 20 -Serve.