King Ranch Chicken With Corn Tortillas And Bechamel Sauce

For Bechamel Sauce: In a medium heavy saucepan, melt butter over low heat. When butter starts to foam, add the flour all at once, mixing well with a wooden spoon. Cook over low heat 3 to 4 minutes, stirring constantly to incorporate and cook flour. Remove pan from heat and let stand, up to 15 minutes.

Meanwhile, in a medium saucepan, scald milk (heating it until just below boiling point).

Return saucepan with roux to medium-low heat. Add all of the scalded milk at once (to avoid the formation of lumps). Simmer, stirring gently with a wire whisk or wooden spoon. Cook, stirring, over low heat, 15 to 20 minutes, until smooth and thickened. Add salt, white pepper and nutmeg to taste.

Add remaining sauce ingredients to the Bechamel.

Preheat oven to 425 degrees F, lightly oil an 11" x 17" casserole dish.

Use 1/3 of the tortillas to line bottom of dish. Spread 2 cups of sauce over tortillas, then 1/3 of the chicken, and 1/3 of the cheese. Make two more complete layers, ending with cheese on top.

Bake for about 30 minutes or until bubbly and heated through. Allow to set for about 10 minutes, then serve in squares like lasagna.