2 Tablespoons Oil
1 whole Onion, Diced
1 whole Green Bell Pepper, Diced
1 whole Jalapeno, Diced
1 cup Nopales, Washed And Sliced
2 teaspoons Minced Garlic
¾ cups All-purpose Flour
3 cups Water
1 Tablespoon Chicken Bouillon
1 cup Milk
½ teaspoons Salt
1 teaspoon Pepper
1 teaspoon Chili Powder
24 whole Corn Tortillas
2 cups Shredded Chicken
2 cups Kraft Cheddar Cheese, Shredded
Preheat oven to 350ºF. Spray a 9×13” casserole dish with nonstick spray. Heat butter and oil in Dutch oven over medium heat. Add onion, bell pepper, jalapeno, nopales, and garlic. Cook for 7–10 minutes or until tender. Stir flour into vegetable mixture. Add water, chicken bouillon, and milk. Cook on medium-high heat until sauce is thickened, stirring occasionally. Whisk in spices. Layer 6 corn tortillas on bottom of casserole dish. Top with 1/3 of sauce, 1/3 of chicken, and 1/3 of cheese. Repeat layering 2 more times, for a total of 3 layers. Top with corn tortillas and remaining shredded cheese. Bake at 350–F for approximately 30 minutes or until casserole is bubbly and cheese is melted.