Melt butter in a medium saucepan over medium heat. Whisk in flour and cook, stirring constantly, for 1 minute.

Whisk in milk, little by little, until thoroughly combined.

Add chicken stock and bring sauce to a boil.

Reduce heat to a simmer and cook until thickened, about 10 minutes.

Add pepper jack cheese and stir until melted.

Season with Original All-Purpose and remove from heat.

Set aside, covered, while you assemble the remaining ingredients.

Heat a small skillet over high heat. When hot, add ½ tsp. olive oil and 1 of the tortillas. Cook until soft, turning midway, about 1 minutes per tortilla.

Transfer to a plate and cover while you cook the remaining tortillas, adding additional oil as need for each tortilla. Set aside on a plate and cover with foil to keep warm.

Spoon 1 cup of sauce onto the bottom of 13×9 casserole dish. Top with 6 of the tortillas, spreading them evenly to form a complete layer. Top with half of the chicken, half of Mexi-Mix, half of the poblanos, half of the green onions, 1 ½ cups sauce, and 1/3 of shredded Monterey Jack.

Make another layer exactly like first layer. Top with the remaining 6 tortillas, remaining sauce, tomatoes, cilantro, and remaining Monterey Jack, then sprinkle the Queso Anejo, (can substitute Parmesan, or mixture of Jack and cheddar evenly over the top.) (3 layers total)

Cover casserole with aluminum foil and bake for 45 minutes. Remove the foil and continue to bake for about 15 minutes longer or until the casserole is bubbly and light golden brown on top.
Serve immediately, garnished with a dollop of sour cream, cilantro, and salsa as desired.

This is a fun, easy casserole to serve guests, because you can make it ahead of time and be free to enjoy your guests while it cooks. Everyone will want seconds, because it’s so tasty.

Enjoy it at your next gathering.