King Ranch Casserole (MBR)

• 12 (6-inch) corn tortillas
• 1 tablespoon unsalted butter
• 2 medium onions, minced
• 2 teaspoons ground cumin
• 2 (10-ounce) cans Ro-Tel tomatoes
• 5 tablespoons unbleached all-purpose flour
• 2 1/2 cups low-sodium chicken broth
• 1/2 cup heavy cream
• 1 1/2 pounds boneless, skinless chicken breasts (about 4 medium), trimmed, halved lengthwise, and cut crosswise into 1/2-inch slices
• 1 pound Co-Jack cheese, shredded (about 4  cups)
• 2 tablespoons minced fresh cilantro
• Salt and ground black pepper
• 2 1/4 cups Fritos corn chips, crushed

Lightly coat both sides of tortillas with vegetable oil spray and bake at 450 degrees until crisp and browned.  Break into bite-sized pieces.

Mise en place.

Cook onions, chiles, and cumin until lightly browned.

Add tomatoes and cook until most of the liquid has evaporated.

Add flour and cook, stirring constantly, for 1 minute.

Slowly add broth and cream and whisk until thicked.

Add chicken and cook until no longer pink.

Off heat, add cheese and cilantro and season to taste.
This is me trying to make up for the fact that I didn't have a 13 by 9 inch baking pan.  (There was a lasagna that wound up being such a fail that I didn't wind up blogging about it.)
Scatter half the tortilla pieces on the bottom of the pan.

Alternately layer the chicken mixture in between.  Bake until mixture is bubbling, 15 minutes; then top with Fritos and bake for 10 minutes.  Let rest for 10 minutes out of the oven before ser

King Ranch is apparently considered the state casserole of Texas.  The dish tasted just fine, but the texture of the chicken probably suffered because I used the wrong-sized pan (I am solving this issue really soon although I could've resolved it in the short-term by buying disposable pans in the appropriate size.)
However, the overdose of cheese, cream, and especially Fritos doesn't really lend itself to me as something I'd love to cook all the time.