Chicken Enchilada Casserole

Here's another Holly Clegg recipe that is pretty darn tasty.  This one is also freezable and she says that there is no need to bake before freezing.  How easy is that!

1/2 cup chopped onion
1 TBSP minced garlic
1 (14 1/2 oz) can diced tomatoes, drained
1/2 cup thinkly sliced green onions, divided
1 (4 oz) can chopped green chilies, drained
3 cups cooked chicken breasts chunks
1/3 cup all-purpose flour
1 (12 oz) can evaporated skimmed milk
1/2 cup canned fat free chicken broth
1/2 tsp chili powder
1/2 tsp ground cumin
6 (6 in) flour tortillas, quartered
1 cup shredded reduced fat Monterey Jack cheese
1 cup shredded reduced fat Cheddar cheese

Preheat oven to 350.  In a skillet coated with nonstick cooking spray, saute onion and garlic until tender.  Add tomatoes and bring to a boil.  Reduce heat and cook for 10 minutes.  Add 1/4 cup green onions, green chilies, and chicken, stirring until mixed.  In a saucepan, place flour and gradually add milk.  Heat over medium heat, whisking constantly, until mixture is thickened and bubbly.  Add broth, chili powder, and cumin.  In a 2 1/2 quart round dish, spread 1/2 cup sauce.  Layer tortillas, chicken mixture, sauce, and cheeses.  Repeat layers twice.  Bake for 40 minutes or until heated thoroughly.  Sprinkle with remaining green onions before serving.