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
- 1 1/2 cups whole milk
- 1 tsp ground cumin
- 1/2 tsp oregano
- 1/3 cup sour cream (room temperature)
- 1 tsp salt (for the casserole)
- 20 corn tortillas (yellow or white, ripped into pieces)
- 4 cups shredded chicken (Rotisserie chicken works great!)
- 16 oz shredded Colby cheese
Instructions
- Melt butter in a skillet and sauté onion and celery until soft.
- Add garlic and seasonings; cook briefly.
- Stir in flour, then gradually whisk in chicken broth and milk until thickened.
- Mix in sour cream.
- In a casserole dish, layer the cream sauce, corn tortillas, shredded chicken, more sauce, and cheese.
- Repeat layers, finishing with cheese on top.
- Bake at 350°F for 30-35 minutes until bubbly.
- Let rest before serving and garnish as desired.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Using rotisserie chicken saves time and adds flavor.
Feel free to adjust spices to suit your taste.
Allow resting time for better slices.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Calories: 350
- Sugar: 2
- Sodium: 600
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 3
- Protein: 20
- Cholesterol: 60