FOOD: King Ranch Casserole

King Ranch Casserole: as soon as I saw the name, I knew I had to try making this hearty dish. 
For its debut I chose a foolproof audience, a New Year's Eve potluck dinner whose guests are always hungry and will eat just about anything. I got lots of positive feedback and was asked to share the recipe, so here it is. It's got a little bit of a bite to it, but you can certainly amp up the spiciness if desired by adding more peppers. It's delicious and would be a great choice for a football playoff game party.
1. Roast eight boneless skinless chicken thighs at 400 until cooked but not dried up (option: use the meat from a precooked rotisserie chicken). Shred the meat with two forks.
2. Saute in butter a chopped bell pepper, a chopped onion, a half-pound of chopped mushrooms (local, of course!), and four cloves of garlic (minced).
3. Transfer the vegetables to a stock pot. 
4. Add salt, black pepper, a few dashes of Tabasco and a half-teaspoon of chili powder.
5. Thicken by adding a cup of flour, a little at a time. Stir well, then add 3 cups of chicken stock, a half-cup of heavy cream, and a 10-oz can of diced tomatoes and green chili peppers (Giant brand; I used "mild").
6. Soak 6 corn tortillas (5.5-in diameter) in chicken stock for a few minutes and then use them to line the bottom of a greased 9-by-13-inch baking dish. They will overlap by about a third. 
7. Cover the tortillas with half the sauce. Add half the shredded chicken. Top with 2/3 cup cheese (I used a Giant-brand mixture of shredded Jack and shredded cheddar).
8. Soak 6 more tortillas and make another layer of tortillas, the rest of the sauce and chicken, and another 2/3 cup cheese. 
9. Top with 6 more tortillas and a final 2/3 C cheese. The pan will be full!
10. Bake at 350 until lightly browned.
11. Let it cool for 15 minutes (for easier serving).