Chicken Enchilada Casserole

3 Tbsp Butter
¼ C flour
1 C milk
½ c chicken broth
2 C cooked chopped chicken
¼ C chopped red bell pepper
1 (4 oz) can chopped green chiles
2 Tbsp dried taco seasoning
1 (8 oz) pkg shredded cheddar cheese
6 corn tortillas, halved
1/3 C chopped cilantro

Heat oven to 375. Grease 2 qt. casserole.

Melt butter in saucepan until it sizzles. Add flour, cook 1 minute over medium heat (stirring constantly).
Add milk and chicken broth.
Bring to a boil stirring constantly.
Add chicken, red pepper, chiles, and taco seasoning.
Cook to heat through (2-3 minutes)

¾ C mixture on bottom of casserole
4 tortilla halves
¾ C mixture
2/3 C cheese
Repeat

Bake for 20-25 minutes, until bubbly

Serve with sour cream and salsa.