Chicken Enchilada Casserole

I've started a tradition in our home of "Mexican Monday" which just includes making Mexican food for dinner every Monday. It helps me focus in on what to make instead of having to think through 1000s of recipes to cook for that night. We could probably eat Mexican food 6 days a week (Italian on the other) but at least we have it on Mondays. Ohhh, I love Mondays!

Here's one of our favorite recipes...it takes a little work but it 100% worth it! The flavor is to die for!

1 1/4 pounds skinned and boned chicken breast halves
2 tablespoons olive oil, divided
1 large onion, chopped
4 garlic cloves, minced
1/4 teaspoon ground red pepper
2 (14 1/2-ounce) cans Mexican stewed tomatoes
2 (4.5-ounce) cans chopped green chiles
1/2 cup butter or margarine
1/3 cup all-purpose flour
2 tablespoons fajita seasoning
2 cups half-and-half
9 (5-inch) corn tortillas, cut in half (I use as many as I want)
1 (8-ounce) package shredded Mexican cheese blend
Toppings: sliced green onions, sliced ripe olives, salsa, sour cream

Cook chicken in 1 tablespoon hot oil in a large skillet over medium-high heat 6 minutes on each side or until done. Remove from pan; cool and shred chicken (or cook it in your crock pot at the beginning of the month, freeze some and pull it out of the freezer for this...saving you like 20 minutes and extra dirty dishes that your husband will do, of course.)

Saute onion and garlic in remaining 1 tablespoon hot oil until tender. Add red pepper and tomatoes; cook, stirring occasionally, 10 minutes or until most of liquid evaporates. Remove from heat, and stir in chicken and green chiles.

Melt butter in a heavy saucepan over low heat; whisk in flour and fajita seasoning until mixture is smooth. Cook, whisking constantly 1 minute. Gradually whisk in half-and-half, and cook over medium heat, whisking constantly, until mixture is thickened and bubbly.

Spread 1/2 cup white sauce in a lightly greased 13- x 9-inch baking dish. Arrange 6 tortilla halves over sauce. Top with half of chicken mixture and 2/3 cup shredded cheese. Repeat layers once. Spoon 1/2 cup sauce over cheese; top with remaining tortilla halves. Spoon remaining sauce over tortillas. Reserve remaining cheese.

Cover and bake at 350 for 40 minutes or until thoroughly heated. Sprinkle with remaining cheese, and let stand 10 minutes. Serve with desired toppings. Yield: 8 servings.
Taken from Southern Living Easy Entertaining