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.