Preheat oven to 375. Melt butter in a large skillet over medium-high heat. Add onion and next 3 ingredients; cook, stirring occasionally, 8 - 10 minutes or until softened and lightly browned. Stir in garlic, chili powder, cumin, salt, and black pepper; cook, stirring occasionally, 1 minute.
Sprinkle flour over vegetable mixture, and cook, stirring constantly, 1 minute. Whisk in broth, and increase heat to high. Bring to a boil, stirring constantly. Boil, stirring occasionally, 1 - 2 minutes or until thickened. Remove from heat. Stir in tomatoes and sour cream.
Stir together chicken and cilantro in a large bowl; stir in vegetable mixture. Combine both cheeses in a small bowl.
Heat a large cast-iron skillet over high heat. Lightly brush each tortilla on both sides with oil. Cook tortillas, in batches, in hot skillet 1 - 2 minutes each side or until lightly browned and crisp on both sides.
Line bottom of a lightly greased 13 x 9 baking dish with 6 tortillas, overlapping slightly, to cover bottom of dish. Top with half of the chicken mixture and one-third of the cheese. Repeat layers once. Top with remaining tortillas and cheese. Lightly coat a sheet of foil with cooking spray and cover baking dish.
Bake at 375 for 20 minutes. Uncover and bake 10 minutes or until bubbly and lightly browned on top. Let stand 10 minutes before serving.
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|Serving Size: 1 Serving (215g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 233 (60%)|
|Amt Per Serving||% DV|
|Total Fat 25.9g||35 %|
|Saturated Fat 11.6g||58 %|
|Monounsaturated Fat 9.5g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 108.6mg||33 %|
|Sodium 418.3mg||14 %|
|Potassium 389.4mg||10 %|
|Total Carbohydrate 7.9g||2 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 6.8g|
|Protein 29.9g||43 %|
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Calories per serving: 386
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