Description
A comforting and flavorful casserole that combines shredded chicken, creamy cheese, and mild chiles layered with tortillas.
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)
- 1 cup sour cream
- 2 ounces cream cheese (optional)
- 4-ounce can diced green chiles, undrained
- 12 taco-size flour tortillas (or corn tortillas)
- Chopped fresh parsley or cilantro (for garnish, optional)
Instructions
- Preheat your oven to 350°F. Spray a 9×13-inch baking dish with non-stick cooking spray.
- In a medium bowl, mix together the shredded chicken, 1 cup of Monterey Jack cheese, garlic powder, salt, and pepper. Set aside.
- In a medium saucepan over medium heat, melt the butter. Add in the flour and whisk well for 1 minute.
- Gradually add the chicken broth, sour cream, and cream cheese (if using), along with the diced green chiles. Whisk until smooth, then bring to a gentle simmer. Remove from heat.
- Cut the tortillas in half. Layer 8 halves on the bottom of the prepared baking dish. Spread 1/3 of the chicken mixture followed by 1/3 of the sauce. Repeat this layering process twice more.
- Finish with the remaining Monterey Jack cheese on top.
- Bake uncovered for 30 minutes, or until bubbly. For an extra golden finish, broil for 2–3 minutes.
- Garnish with chopped parsley or cilantro if desired. Serve hot.
Notes
For best results, shred chicken by hand or use leftover grilled chicken. Adapt ingredients for more heat or additional vegetables as desired.
