Chicken Tortilla Casserole
Casseroles were created for weeknights and busy parents and this one will please the whole family. It is a one dish meal. Just add a side salad and you are set. We updated our old-time family favorite of Chicken Tortilla Casserole with a creamy sauce and corn tortillas. This is homestyle cooking, made from scratch at its best.
Servings: 8 Servings
Ingredients
For the Sauce:
- ½ cup unsalted butter
- 2-3 tablespoons fresh garlic grated
- 2 teaspoons garlic powder
- ½ teaspoon salt
- ¼ teaspoon white or black pepper
- ½ cup 60g flour
- 2 cups chicken broth
- ½ cup sour cream
For the Filling:
- 1 tablespoon vegetable oil
- ½ cup chopped yellow onion
- 1 medium sweet red bell pepper diced
- 3 cups shredded rotisserie chicken
- 2 cans 7oz. each chopped green chilies
- ½ to 1 cup chicken broth
- Salt and pepper to taste
- 12 6-inch corn tortillas
- 2 cups shredded Monterey Jack Cheese
- 1 cup shredded cheddar cheese
- Green onions or cilantro for garnish
Instructions
- Preheat oven to 350°F Coat a 9x13-inch oven-proof casserole dish with oil spray.
For the Sauce:
- In a small pan set over medium-low heat, add 1 tablespoon of the butter and when it has melted add the grated garlic. Sauté the garlic for about 30 seconds. Do not let it brown.
- Add the remaining butter, garlic powder, salt and pepper and cook only until the butter is melted.
- Stir the flour into the butter making a roux and cook for 1-2 minutes. Gradually add the chicken broth whisking to combine. Continue to whisk until smooth and creamy, then whisk in the sour cream until smooth. Set aside to cool.
For the Filling:
- in a large skillet set over medium heat add the oil and when it has warmed add the onion and red pepper. Sauté just until the onion has softened.
- Remove from the heat and add the shredded chicken, green chilies and cooled sauce.
- Stir in enough of the chicken broth to make the filling thick and spoonable. Add salt and pepper to taste.
To Assemble the Casserole:
- Place 6 of the tortillas on the bottom of the casserole dish and add 1/2 of the chicken mixture and 1/2 of the Monterey Jack Cheese and 1/2 of the cheddar cheese. Repeat with a second layer.
- Spray a piece of aluminum foil with non-stick oil spray and cover the casserole, sprayed side down.
- Place the casserole in the oven and bake for 30 minutes; then remove the foil and continue to bake for another 10 minutes until golden brown and bubbly at the edges.
- Transfer from the oven and allow to cool for 5 minutes. Garnish with chopped green onions and/or cilantro leaves
Notes
- The creamy Garlic Butter Sauce can be substituted for any recipe calling for canned cream soup.
- When stirring in the chicken broth, do so in increments to obtain a thick spoonable mixture.
- This casserole can be assembled, covered and refrigerated until ready to bake/serve.
- To freeze unbaked, cover with foil and place in freezer for up to 3 months. To bake, thaw the frozen casserole in the refrigerator overnight. Remove it from the refrigerator 30 minutes before baking. Place in a 350° preheated oven and bake with foil for 30 minutes, remove foil and bake an additional 10 minutes until bubbly around the edges and golden brown on top.
Nutrition
Serving: 1/8th of | Calories: 571kcal | Carbohydrates: 23g | Protein: 38g | Fat: 38g | Saturated Fat: 19g | Polyunsaturated Fat: 15g | Cholesterol: 162mg | Sodium: 1098mg | Fiber: 3g | Sugar: 3g
