1 stick butter
1/4 cup flour
1 bottle green sauce, about 12 ounces (usually use taco sauce, not enchilada sauce--Victoria is best, but other brands like Old El Paso are acceptable)
2 cups chicken broth
1 can chopped green chilies (expanding this to 2 cans can be fun!)
1 small package sour cream (8 ounces)
1 whole chicken, deboned & cooked (or 4 boneless chicken breasts)
3-4 cups shredded monterrey jack cheese
Make a paste of the butter and flour. Mix with green sauce, chicken broth, and chilies; cook until boils and thickens. Then add sour cream. Slightly fry corn tortillas (actually I usually skip that and just cut them into strips with kitchen scissors). Chop or shred the chicken. Put all ingredients in a deep casserole dish; top with the rest of the shredded cheese and cook for 1/2 hour at 325 degrees.