Chicken Enchilada Casserole

My mom made a great chicken enchilada casserole when I was growing up, but (horrors!) the recipe used a couple of cans of "cream of" soup. I hunted down a recipe that didn't use the canned soup but had similar, creamy results. This one was pretty good, and you make the chile sauce from scratch (sort of; you do use a can of diced green chiles).

Cook half a diced onion and a minced garlic clove in 2 tablespoons olive oil until they're soft, then stir in 2 tablespoons of flour. Add 1 1/2 cups chicken stock (I poached chicken breasts in water with a bouillon cube and reserved the liquid to use for the stock) and stir until it starts to thicken and gets bubby. Then add 4 oz diced green chiles and 1/2 cup sour cream.

Put a little of the sauce in the bottom of a square baking pan, then layer 2 quartered corn tortillas (wrapped in damp paper towels and heated in the microwave to soften; the recipe softens them in boiling oil), a generous 1/2 cup shredded chicken (from the poached breasts), a handful of shredded Montery Jack cheese and 1/3 of the sauce. Repeat layers two more times, and top with more cheese. Bake in a 350 degree oven 25 to 35 minutes until bubbly.