Description
This comforting Tex-Mex inspired casserole layers tender shredded chicken with soft tortillas and a velvety, zesty white sauce. Perfect for busy weeknights, this dish transforms simple pantry staples and leftover chicken into a gourmet-style meal. Topped with a golden, bubbling blend of mozzarella and cheddar cheese, it offers a harmonious balance of creamy richness and savory flavor that is sure to please the entire family.
Ingredients
12 gluten-free or corn tortillas
4 cups shredded cooked chicken
2 tablespoons pickled jalapenos, chopped
1 teaspoon onion powder
1 teaspoon garlic powder
1 cup sour cream
1 can (10.5 oz) cream of chicken soup
1/2 cup chicken broth
2 cups shredded mozzarella cheese
1 cup shredded cheddar cheese
Salt and black pepper to taste
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
In a medium bowl, combine the sour cream, cream of chicken soup, chicken broth, onion powder, and garlic powder to create the white sauce.
In another bowl, toss the shredded chicken with the chopped pickled jalapenos.
Spread a thin layer of the white sauce on the bottom of the baking dish.
Place a layer of tortillas over the sauce, followed by a portion of the chicken, more sauce, and a sprinkle of both cheeses.
Repeat the layers until all ingredients are used, ending with a generous topping of the remaining cheese.
Cover with foil and bake for 20 minutes, then remove the foil and bake for another 10 minutes until the cheese is melted and bubbling.
Let the casserole rest for 5-10 minutes before serving.
Notes
You can add sautéed bell peppers or black beans for extra nutrients. Store leftovers in an airtight container for up to 3 days. Reheat individual portions in the microwave or oven until warmed through.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 3g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 85mg