Melt the butter in a pan. Add the flour and cook for about 1 minute, whisking constantly.

Slowly whisk in the milk and cook for about 3 to 5 minutes over medium heat until the milk is hotter and thickened.

Whisk in the sour cream, then the salsa verde and the seasonings.

Remove from the heat. This recipe makes about 4 ½ cups of sauce.

Combine the shredded chicken, onions, chilies, and spices in a bowl. Set aside.

Preheat your oven to 350°F.

In a 9×13 baking dish, ladle about ½ cup of the sauce down first. This prevents the tortillas from drying out on the bottom.

Each tortilla layer will have 4 tortillas total: two whole tortillas placed side-by-side in the middle of the dish, 2 halves placed along the long edges of the dish, and 4 quarters placed in the corners of the dish.

Top with a 1/3 of the chicken filling. Cover with a third of the remaining creamy salsa verde sauce (about 1 ⅓ cups). Sprinkle 1 cup of cheese on top of the sauce.

Repeat the tortillas, chicken, sauce, and cheese layers two more times, but on the final cheese layer, use 2 cups of cheese for an extra gooey cheesy topping.

Bake for 25 to 30 minutes, or until bubbling around the edges. Optional: broil for the last 1 to 2 minutes to brown the cheese a little. Remove from the oven.

Garnish with cilantro, sour cream, and guacamole or avocados.