Chicken Enchilada Casserole

6 chicken breasts, skinned and boneless
2 cups sliced fresh mushrooms
1 1/4 cup chopped onion
1/2 cup chopped green bell pepper
2 Tbls. minced jalapeno pepper
1 (4oz.) can chopped green chiles
1/4 cup milk
3 Tbls. flour
1 1/2 cup water
3/4 tsp. chili powder
1/2 tsp. salt
1/2 tsp. ground cumin
1/4 tsp. pepper
8 corn tortillas
1 cup shredded cheddar cheese
1/2 cup chopped tomato
1/4 cup sour cream

Cook chicken and dice, set aside. Saute mushrooms, onion, bell pepper and minced jalapeno pepper until tender. Remove skillet from heat; stir in chicken and green chiles. Set aside. Combine milk and flour in a small saucepan. Gradually stir in water; place on medium heat, cook and stir until thick and bubbly. Stir in chili powder, salt, cumin and pepper. Add to chicken mixture and set aside. Wrap tortillas in damp paper towels and then in foil and bake at 350 degrees for 10 minutes. Arrange half of the tortillas in a 12 x 8 x 2 inch baking dish. Top with half of chicken mixture. Repeat with rest of tortillas and chicken mixture. Cover and bake at 350 degrees for 25 minutes. Uncover and sprinkle with cheese; let stand 10 minutes. Top serving with tomato and sour cream. Garnish with additional jalapeno pepper slices. Enjoy!