Directions

1. Preheat the oven to 375°F. Melt the butter in a large skillet over medium-high heat. When the butter begins to sizzle, add the onion, bell pepper, poblanos, jalapeño, and a pinch of salt and cook,  stirring occasionally, until softened and lightly browned (about 10 minutes). Stir in the Chili Verde seasoning; cook, stirring occasionally, 1 minute.

2. Sprinkle the flour over the vegetables, and cook, stirring, until combined, 1-2 minutes. Whisk in the broth, and increase heat to high. Bring the mixture to a boil, stirring constantly, and cook 1-2 minutes, or until thickened. Remove from heat and stir in the tomatoes and sour cream.

3. Combine the chopped chicken and cilantro in a larger bowl, and then stir in vegetable mixture. Combine both cheeses in a small bowl.

4. Heat a large cast-iron skillet over high heat. Lightly brush each tortilla on both sides with oil. Cook tortillas, in batches, in the hot skillet 1-2 minutes each side or until lightly browned and crisp on both sides.

5. Coat a 9x13-inch baking dish with cooking spray. Place 6 tortillas, overlapping slightly, on the bottom of the dish. Top with half of the chicken mixture and one-third of shredded cheese. Repeat layers once. Top with remaining tortillas and cheese. Lightly coat a sheet of aluminum foil with cooking spray, and cover the baking dish.

6. Bake for 20 minutes. Uncover and bake for 10 minutes or until bubbly and lightly browned on top. Let stand for 10 minutes before serving.