Add a bit of sauce, depending on how much Mexican flavor you want in the casserole itself. Repeat with the tortillas, chicken, and cheese, etc. Finally, make a custard with eggs and milk. Pour custard over the ingredients and refrigerate overnight. Be sure there is ample custard to soak into the tortillas.
Time depends on the size of the casserole.
45 minutes to an hour is average. You may serve this with avocado wedges, olives, fresh tomato wedges, and more salsa. Cilantro is classic and could be added to the sauce. Cumin is wonderful, and should be in the poaching broth. You found this recipe on 1st Traveler's Choice Internet Cookbook.