Description
A creamy and comforting layered casserole featuring shredded chicken, Monterey Jack cheese, and a flavorful sauce, perfect for family gatherings or busy weeknights.
Ingredients
- 3 cups cooked, shredded rotisserie chicken
- 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)
- 1 (4-ounce) can diced green chiles (undrained)
- 12 taco-size flour tortillas (or corn tortillas for a gluten-free option)
- Fresh parsley or cilantro, chopped (optional for garnish)
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 9×13-inch baking dish with non-stick cooking spray.
- In a mixing bowl, combine the cooked chicken, 1 cup shredded cheese, garlic powder, salt, and pepper. Mix well and set aside.
- In a medium saucepan, melt butter over medium heat. Whisk in flour and stir continuously for about a minute.
- Slowly add chicken broth while whisking to prevent lumps. Add sour cream, cream cheese (if using), and diced green chiles. Simmer for about 5 minutes until thickened.
- Cut tortillas in half or quarters for easier layering. Place a layer of tortilla halves at the bottom of the prepared dish.
- Spread one-third of the chicken mixture over the tortillas and pour one-third of the creamy sauce on top. Repeat twice more.
- Top with remaining shredded cheese and bake uncovered for about 30 minutes or until bubbly and golden.
- If desired, broil on low for an additional 2-3 minutes for a crispier finish. Let cool for 5-10 minutes before serving.
- Garnish with fresh parsley or cilantro if desired.
Notes
You can prepare the casserole a day in advance and refrigerate until ready to bake. Feel free to personalize the filling with additional ingredients like black beans or corn.
