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Ingredients
Scale
- ¼ cup (28 grams) butter
- ¼ cup (32 grams) all-purpose flour
- 2 cloves garlic, minced
- 2 cups (473 ml) chicken broth
- 1 cup (230 grams) sour cream
- 2 tablespoons (20 grams) chopped pickled jalapeños
- 1 teaspoon (5 ml) pickled jalapeño juice
- 1 teaspoon (2 grams) ground cumin
- 1 teaspoon (6 grams) kosher salt
- ½ teaspoon (1 gram) ground black pepper
- 3 cups (420 grams) cooked and shredded chicken
- 12 (12) 6-inch flour or corn tortillas
- 2 cups (226 grams) shredded Monterey Jack cheese
- 1 cup (113 grams) shredded Cheddar cheese
Instructions
- Melt butter in a saucepan and mix in flour to create a roux.
- Add minced garlic and cook briefly.
- Whisk in chicken broth and bring to a boil until thickened.
- Stir in sour cream, jalapeños, and spices.
- Preheat oven and prepare a baking dish with tortillas.
- Layer chicken and sauce on tortillas, repeating layers.
- Top with remaining cheese and cover with foil.
- Bake covered, then uncover to brown cheese before serving.
Notes
Using rotisserie chicken can save time and add flavor.
Adjust jalapeños to customize heat level.
Cover tightly while baking to keep the casserole moist.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Mexican
Nutrition
- Calories: 500
- Sugar: 2
- Sodium: 800
- Fat: 25
- Saturated Fat: 13
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 3
- Protein: 30
- Cholesterol: 90