Judys Chicken Enchilada Casserole

>From Diana Rattray,

If you like it hot, add some chopped Jalapeno or Serrano chiles and saute
along with the onions.

12 corn tortillas, homemade or purchased
oil
4 cups cooked, shredded chicken meat (reserve stock)
8 to 16 oz Monterey Jack cheese, shredded
1 medium onion, chopped
2 cloves garlic, minced
Green chile sauce (recipe follows)
Sour cream

Make green chile sauce: Saute chopped onion and garlic in 1/3 cup of oil
until transparent. Add 1/3 cup of flour and stir until heated through. Add 3
cups chicken stock and stir until thickened. Stir in 1 cup regular or lowfat
sour cream and 2 (4 oz) cans of chopped green chiles. Add salt to taste, a
little more than you like, as it dissipates into the tortillas.
Put about 1/2" of oil in small skillet. Dip tortillas in hot oil for just a
couple of seconds until softened. Place on paper towels in layers until cool
enough to handle.
With kitchen scissors or knife, stack 4 and cut in quarters.
Preheat oven to 350 F and spray a large baking dish with Pam. Place
one layer of tortillas in the dish which has a thin layer of sauce spread in
it. Top with 1/3 of chicken meat and 1/3 of cheese. Spread 1/3 of sauce over
it. Repeat to make 2nd and third layers. Sprinkle some cheese on top of sauce,
if desired. Bake for 25-35 minutes until heated through and bubbly.

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