Description
A quick and flavorful casserole that combines layers of shredded chicken, creamy sauce, and cheese, 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)
- 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
- In a medium bowl, mix together the shredded chicken, 1 cup of Monterey Jack cheese, garlic powder, salt, and pepper. Set aside for layering.
- In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for one minute to form a roux.
- Gradually add the chicken broth, sour cream, cream cheese (if using), and the undrained green chiles. Whisk until smooth and bring to a gentle simmer. Once it reaches the desired consistency, remove it from heat.
- Cut the tortillas in half. Layer 8 halves on the bottom of a prepared baking dish. Spread one-third of the chicken mixture over the tortillas followed by one-third of the sauce. Repeat the layering process twice more, ending with sauce.
- Top the casserole with the remaining 1 cup of Monterey Jack cheese.
- Bake uncovered for 30 minutes or until bubbly. Broil for 2-3 minutes to brown the top.
- Garnish with fresh parsley or cilantro before serving hot.
Notes
Feel free to experiment with different types of cheese, and use high-quality rotisserie chicken for the best flavor.
