Ingredients
Scale
- ¼ cup butter
- ¼ cup all-purpose flour
- 2 cloves garlic, minced (or 1 tsp garlic; substitute with ¼ tsp garlic powder)
- 2 cups chicken broth
- 1 cup sour cream
- 2 tablespoons chopped pickled jalapenos
- 1 teaspoon pickled jalapeno juice
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 3 cups cooked and shredded chicken
- 12 6-inch flour or corn tortillas
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded Cheddar cheese
Instructions
- Prepare the sauce: Melt butter in a medium saucepan over medium heat. Add minced garlic and cook for 1 minute until fragrant. Whisk in flour and cook 2 minutes to form a roux.
- Add liquids and seasonings: Slowly whisk in chicken broth. Simmer for 5 minutes until thickened. Remove from heat and stir in sour cream, chopped jalapenos, pickled jalapeno juice, cumin, salt, and black pepper until smooth.
- Preheat oven to 350°F (175°C).
- Layer casserole: Grease a 9×13-inch baking dish. Spread a thin layer of sauce on the bottom. Place 3 tortillas over sauce, then layer one-third of chicken, one-third of sauce, and one-third of the cheese mixture. Repeat twice more, finishing with cheese on top.
- Bake: Cover with foil and bake for 25 minutes. Remove foil and bake an additional 15 minutes until cheese is melted and bubbly.
- Rest: Let casserole sit for 5 minutes before slicing and serving.
Notes
- Use flour or corn tortillas depending on preference or dietary needs.
- Reduce jalapenos and juice for less heat.
- Leftovers refrigerate up to 3 days; reheat in oven or microwave.
- Can be made ahead; add extra baking time if baking cold.
- For a vegetarian version, substitute chicken with beans or sautéed vegetables and use vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican