• ¼ cup butter or margarine
• ¼ cup all-purpose flour
• 1 cup milk
• ½ cup chicken broth
• 2 cups cooked Miller Poultry chicken
• ¼ cup chopped red bell pepper
• 1 4 oz. can chopped green chilies
• 2 tablespoons dried taco seasoning mix
• 8 oz. (2cups) shredded Co-Jack or Cheddar Cheese
• 6 6-inch corn tortillas, cut in half
• 1/3 Cup chopped fresh cilantro
  
  Toppings: If Desired
• Sour Cream
• Salsa
• Sliced olives
• Lettuce
  

Directions:

Preheat oven to 375° F.

Spray 8-inch square baking pan with non-stick cooking spray.

Melt butter or margarine in 2-quart saucepan; add flour. Cook over medium heat stirring constantly for 1 minute. Add milk and chicken broth. Continue cooking and stirring constantly until mixture comes to a boil 4-5 minutes. Add chicken, red pepper, chilies and taco seasoning; continue cooking until mixed and heated thoroughly 2-3 minutes. Remove from heat.

To assemble, spread ¾ cup chicken mixture on bottom of pan. Arrange 4 tortilla halves over chicken mixture; top with ¾ cup chicken mixture, sprinkle with 2/3 cup shredded cheese. Repeat layering twice, beginning with tortilla halves and ending with cheese.

Bake 35-40 minutes or until bubbling. Sprinkle with cilantro. Serve with desired topping(s).