Description
A creamy and comforting enchilada casserole made with tender chicken, tortillas, and a luscious sauce, perfect for any occasion.
Ingredients
- 3 cups cooked, shredded, and diced chicken (rotisserie chicken works perfectly)
- 2 cups shredded Monterey Jack cheese (divided)
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth (low or no sodium preferred)
- 1 cup sour cream
- 2 ounces cream cheese (optional, for extra creaminess)
- 1 (4-ounce) can diced green chiles (undrained)
- 12 taco-size flour tortillas (corn tortillas can be used for a gluten-free option)
- Fresh parsley or cilantro, chopped (optional for garnish)
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Mix together the chicken, 1 cup of Monterey Jack cheese, garlic powder, salt, and pepper.
- Make the creamy sauce by melting butter, adding flour, whisking, and then gradually incorporating chicken broth, sour cream, cream cheese, and green chiles.
- Prep the tortillas by cutting them into halves or quarters.
- Layer the bottom of the dish with tortilla halves.
- Add a third of the chicken mixture and a third of the sauce over the tortillas.
- Repeat layering with tortillas, chicken, and sauce twice more, finishing with the remaining cheese on top.
- Bake uncovered for 30 minutes, or until bubbly and golden, broiling for an extra 2-3 minutes if desired.
- Garnish with chopped parsley or cilantro before serving.
Notes
You can substitute shredded turkey or make a vegetarian version with black beans. Adjust cheese types to your preference.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican