PREPARATION:

1. Preheat the oven to 350 degrees F and grease a 9- by 13-inch glass casserole dish. Heat the butter in a large skillet over high heat until foamy. Add the mushrooms, season lightly with salt and pepper and cook, stirring occasionally, until the mushrooms release their liquid. Continue to cook until the mushrooms are golden brown and all the liquid has evaporated, about 6 minutes. Sprinkle the mushrooms with the flour, stir to blend, and cook for 1 minute. Add the milk and stir, scraping up any bits from the bottom of the pan. Cook until the mixture begins to thicken. Add the chicken pieces and season with salt, pepper, half of the chili powder, half of the cumin, and the Mexican oregano. Also, add the chopped onions, bell peppers, and jalapenos. Add 1 1/2 cups of the chicken broth, stir, and cook until very thick and flavorful, about 10 minutes. Remove from the heat. Place the tortilla pieces in the bottom of the casserole dish. Pour the remaining cup of chicken broth over the tortillas and allow them to soak up the liquid. Spoon half the chicken mixture over the tortillas. Top with half of the grated cheeses. Sprinkle with the remaining chili powder and cumin. Spoon the reserved chicken mixture evenly over the top of the spices, then top with the tomatoes and green chilies. Cover with the remainder of the cheeses. Bake uncovered for 40 to 45 minutes, or until the cheese is bubbly and the casserole is heated through. Let sit for 5 minutes before serving.

   The chicken and mushroom mixture can be served over rice as well.

2. This recipe was featured on the Plan Ahead Meals Episode of Emeril Green.