Chicken Tortilla Casserole

Total Time:
1 hr 45 min
Prep:
30 min
Cook:
1 hr 15 min

Yield:
12 servings
Level:
Easy

Ingredients
Directions

Add the chicken to a large stockpot, cover with water and add a large pinch of salt. Bring to a boil and cook until tender, about 30 minutes. Remove the chicken from the pot and set aside to cool. When cool enough to handle, shred the chicken and set aside. Reserve 3 1/3 cups of the broth (1 cup is for the chicken gravy, supplement with boxed stock if you don't have enough.)

Preheat the oven to 350 degrees F. Spray a 13- by 9-inch baking dish with cooking spray.

In a large saucepan, combine 2 1/3 cups of the reserved broth, the Chicken Gravy, green chiles, onions, garlic, sour cream, cumin, salt and pepper. Bring the mixture to a boil, stirring constantly. Remove from the heat.

Spread 1 cup of the mixture into the prepared baking dish. Arrange a layer of 6 tortillas over the mixture, and then top with 1 cup shredded chicken and 1/2 cup of the Cheddar. Repeat this layer three more times, ending with cheese. Spread any remaining mixture over the cheese. Make sure all of the tortillas are covered or they will get very hard during baking. Bake uncovered for 30 minutes.

Chicken Gravy:

Melt the butter in a medium saucepan and whisk in the flour to make a roux. Cook over medium heat, whisking constantly, until the mixture bubbles and the flour turns light brown in color. Gradually whisk in the stock and milk and continue to stir while cooking over medium heat. When the mixture thickens, after about 5 minutes, whisk in some salt and pepper.


CATEGORIES:
View All

More Recipes and Ideas
YOU MIGHT ALSO LIKE
4.1 82
This was a huge hit and the leftovers were even better. Everyone wants to know when I'll make it again. A few changes to the original recipe: I added chicken bouillon to the water when boiling the chicken, (I used 5 breasts) and also put in 3 cloves of garlic, and a bit more cheese per layer than called for. The sauce was absolutely delicious. It is a new favorite and I will definitely be making it again. item not reviewed by moderator and published
I made this for my family tonight. I made changes and it was great. I used 1 large onion, 2 cloves garlic. I added 1/2 tsp more of the cumin, 1 tsp chili powder and 1/4 tsp ginger. I also added a can of rotello instead of the green chill's. I used flour tortilla's and tore them into long strips. I used a combo of mozzarella and cheddar. Everyone was pleased. item not reviewed by moderator and published
Even my picky eater husband liked this. I did make a few changes. I sauted the onions and garlic, I boiled the chicken in chicken stock, I only used the stock for the gravy no milk. We will be making this again :) item not reviewed by moderator and published
Very bland and very heavy. Won't make again. item not reviewed by moderator and published
Do you think baked or fried corn tortillas would make it not mushy? item not reviewed by moderator and published
I have made this for years. I cut the tortillas in 1 -2 inch squares - easier to serve and eat. Also had more diced chilies and spices and do use cream of chicken and cream of mushroom soup. item not reviewed by moderator and published
This is a great recipe....I added goya seasoning....It taste amazing !!!!!!!!!!!Will be makin this again...........Thanks Tricia item not reviewed by moderator and published
i made this for my wife and she was amazed, couldnt belive i made this .....till she seen all the dishes! item not reviewed by moderator and published
Awesome recipes! item not reviewed by moderator and published
Excellent, I used cream of chicken soup (2 cans ) instead of making the gravy, as I don't have good luck with my own gravy. I did add a little of the the chicken stock to the soup. Mine ended up being a total of 2 layers. item not reviewed by moderator and published

This recipe is featured in:

Potluck Parties