Description
A hearty casserole featuring layers of seasoned chicken, creamy cheese, and green chiles nestled between soft tortillas, perfect for busy weeknights.
Ingredients
- 3 cups shredded & diced cooked chicken (rotisserie chicken works great)
- 2 cups shredded Monterey Jack Cheese (divided use)
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth (low or no sodium recommended)
- 1 cup sour cream
- 2 ounces cream cheese (optional)
- 4-ounce can diced green chiles (undrained)
- 12 taco-size flour tortillas (or corn tortillas for a gluten-free option)
- Chopped fresh parsley or cilantro (for garnish, optional)
Instructions
- Preheat your oven to 350°F (175°C) and spray a 9×13-inch baking dish with non-stick cooking spray.
- Prepare the filling by mixing cooked chicken, 1 cup of Monterey Jack cheese, garlic powder, salt, and pepper in a medium bowl. Set aside.
- Make the sauce by melting butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute. Slowly add chicken broth, sour cream, cream cheese (if using), and green chiles. Whisk until smooth and bring to a gentle simmer. Remove from heat.
- Layer 8 halves of the tortillas on the bottom of the prepared dish. Spread 1/3 of the chicken mixture, followed by 1/3 of the sauce. Repeat two more times.
- Add the remaining 1 cup of shredded cheese on top.
- Bake uncovered for 30 minutes or until the casserole is bubbly. Broil for 2-3 minutes at the end for a golden top.
- Garnish with fresh parsley or cilantro, and serve hot.
Notes
This casserole makes delicious leftovers and can be prepared a day in advance.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican