Description
A rich and creamy casserole that combines shredded chicken, corn tortillas, and a flavorful creamy sauce, perfect for family gatherings.
Ingredients
Scale
- 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
- One 10-ounce can Rotel (diced tomatoes & green chiles, drained)
- 1 jalapeño (seeds & membranes removed and finely diced, optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Melt the butter in a large skillet over medium heat. Add the minced garlic and cook until fragrant.
- Whisk in the flour, cooking for about one minute to create a roux.
- Gradually whisk in the milk and chicken broth. Stir continually until the sauce thickens.
- Add cumin, garlic powder, chili powder, salt, and pepper. Mix well to incorporate all the flavors.
- Combine the cooked chicken, quartered tortillas, Rotel, and half of the cheese in a large bowl. Pour the creamy sauce over the mixture and gently stir to coat everything evenly.
- Transfer the mixture to a greased 9×13-inch baking dish. Top with the remaining cheese.
- Bake for 30-35 minutes or until the casserole bubbles and the cheese is golden and bubbly.
Notes
Leftovers can be stored in the fridge for up to three days or frozen in airtight containers for future meals. Reheat by baking until heated through.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg
Keywords: casserole, chicken, Tex-Mex, comfort food, family meal