New Mexican Green Chile Casserole

1. Preheat oven to 350 degrees F and spray a 13x9-inch baking dish with nonstick spray. Set aside.

For the Creamy Mushroom Sauce

1. In a medium saucepan, melt the butter over medium-high heat. Add the minced onion and sauté until soft, 2-3 minutes.
2. Add the chopped mushrooms and stir often until they are softened, about 2 minutes. Sprinkle the flour over the onion-mushroom mixture and cook for about 1 minute.
3. Whisk in LACTAID® Lactose-Free Whole Milk and stock; let it cook over medium heat for 6-8 minutes, until thickened. Remove from heat and set aside. Season with salt and pepper.

For the Casserole

1. Wrap the tortillas in damp paper towels and microwave for 15 seconds to soften.
2. Spread ⅓ cup of the mushroom sauce on the bottom of the baking dish. Place 6 tortillas on top, overlapping and coming up the edges of the dish.
3. Add 1 cup shredded chicken, 1 cup of the creamy mushroom sauce, ½ cup of the green chiles and ¼ cup of the shredded cheese.
4. Repeat the layering 2 more times. Finish with a layer of tortillas. Top with any remaining creamy mushroom sauce and green chiles.
5. Bake for 30 minutes. Let cool 10 minutes before slicing and serving.