Description
A comforting Tex-Mex casserole featuring shredded chicken, creamy sauce, and tortillas, perfect for family gatherings.
Ingredients
- 6 tbsp butter
- 2 cloves garlic (minced)
- 6 tbsp flour
- 2 cups milk
- 2 cups chicken broth or stock
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp chili powder
- Salt & freshly ground pepper to taste
- 4 cups shredded or chopped cooked chicken
- 12 corn tortillas (quartered)
- 2 cups grated cheddar or Colby Jack cheese
- 1 can (10 ounces) Rotel, drained
- 1 jalapeño, seeds & membranes removed and finely diced (optional)
Instructions
- Start by creating the creamy sauce. In a large saucepan, melt the butter over medium heat. Add the minced garlic and sauté until fragrant.
- Whisk in the flour, stirring constantly for about a minute to form a roux.
- Gradually add the milk and chicken broth, whisking to combine. Continue stirring until the mixture thickens.
- Season with cumin, garlic powder, chili powder, salt, and pepper. Remove from heat.
- In a large bowl, combine the shredded chicken, quartered tortillas, Rotel, and jalapeño (if using). Pour the creamy sauce over the mixture and stir until evenly combined.
- Transfer the mixture into a greased baking dish. Top with the grated cheese.
- Bake in a preheated oven at 350°F for about 30 minutes or until the cheese is melted and bubbly.
Notes
For a creamier sauce, consider adding cream cheese or sour cream. Taste and adjust seasonings as needed.
