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Ingredients
Scale
- 1/4 cup butter
- 1 cup celery, finely diced (about 2–2.5 ribs)
- 1 cup onion, finely diced (about 1 small)
- 2 cloves garlic, minced
- 1 tsp salt (or to taste)
- 1/4 tsp black pepper (or to taste)
- 1/4 cup flour
- 1 1/2 cups chicken broth or stock
- 1 1/2 cups milk (whole milk is recommended)
- 1 tsp ground cumin
- 1/2 tsp oregano
- 1/3 cup sour cream (room temperature)
- 1 tsp salt (for casserole)
- 20 corn tortillas (yellow or white, ripped into pieces)
- 4 cups shredded chicken (preferably Rotisserie)
- 16 oz shredded Colby cheese
Instructions
- Preheat the oven to 350°F (175°C).
- Melt butter in a skillet and sauté onion and celery until softened.
- Add garlic and seasonings; stir well.
- Incorporate flour, then gradually whisk in chicken broth and milk to thicken.
- Stir in sour cream until combined.
- Layer the casserole with sauce, corn tortillas, shredded chicken, and cheese.
- Repeat layers and finish with cheese on top.
- Bake for 30-35 minutes until hot and bubbly.
- Let rest for 5-10 minutes before serving.
Notes
Use fresh ingredients for better flavor.
Layer evenly for balanced taste in every bite.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Calories: 480
- Sugar: 3
- Sodium: 900
- Fat: 23
- Saturated Fat: 12
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 2
- Protein: 32
- Cholesterol: 85