Description
A comforting and cheesy casserole filled with succulent chicken and creamy sauce, perfect for busy weeknights or family gatherings.
Ingredients
- 3 cups shredded & diced cooked chicken (rotisserie chicken works great)
- 2 cups shredded Monterey Jack Cheese (divided usage)
- 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)
- 1 cup sour cream
- 2 ounces cream cheese (optional)
- 1 can (4-ounce) diced green chiles, undrained
- 12 taco-size flour or corn tortillas
- Chopped fresh parsley or cilantro (for garnish, optional)
Instructions
- Preheat your oven to 350°F and lightly spray a 9×13-inch baking dish with non-stick cooking spray.
- Combine the chicken, 1 cup of Monterey Jack cheese, garlic powder, salt, and pepper in a medium bowl. Set aside.
- Melt the butter in a medium saucepan over medium heat. Gradually whisk in the flour, cooking for 1 minute until lightly golden.
- Slowly add the chicken broth, sour cream, cream cheese (if using), and green chiles. Whisk until smooth, then bring to a gentle simmer before removing from heat.
- Halve the tortillas and layer 8 halves across the bottom of your baking dish. Spread 1/3 of the chicken mixture and 1/3 of the sauce over the tortillas. Repeat this layering process twice.
- Finish with the remaining 1 cup of cheese on top.
- Bake uncovered for 30 minutes, or until bubbly. Broil for 2–3 minutes for a nicely browned top.
- Garnish with fresh parsley or cilantro and serve hot.
Notes
Optional: Use store-bought rotisserie chicken to save time. Cream cheese adds richness but can be omitted for a lighter dish.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican