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A great recipe for using up that leftover Thanksgiving turkey, too!

2 cup sliced fresh mushrooms

1 medium onion, chopped

1 small bell pepper, seeded and chopped

2 tablespoons minced jalapeno pepper

2 to 3 cups cooked diced chicken or turkey

1 (4-ounce) can chopped green chilies

1/4 cup milk

3 tablespoons all-purpose flour

1 1/2 cups water

3/4 teaspoon chili powder

1/2 teaspoon salt

1/2 teaspoon ground cumin

1/4 teaspoon pepper

8 corn tortillas

1 cup shredded cheddar cheese

Chopped fresh tomato for accompaniment

Sour cream for accompaniment

1. Saute mushrooms, onion, bell pepper and jalapeno pepper until tender. Remove skillet from heat; stir in chicken and green chilies. Set aside.
2. Combine milk and flour in a small saucepan. Gradually stir in water; cook over medium heat, stirring until thick and bubbly. Stir in chili powder, salt, cumin, and pepper. Add to chicken mixture and set aside.
3. Wrap tortillas in damp paper towels and then in foil. Bake at 350*F (175*C) for 10 minutes.
4. Arrange half of the tortillas in a 12 x 8 x 2-inch dish. Top with half of chicken mixture. Repeat with remaining tortillas and chicken mixture. Cover and bake for 25 minutes, uncover and sprinkle with cheese; bake for 10 minutes more. Let stand 10 minutes.
5. Serve garnished with chopped tomatoes and a dollop of sour cream.

Serves 4.