Chicken Tortilla Casserole with a Twist

This Chicken Tortilla Casserole combines the comforting flavors of traditional Tex-Mex cuisine with a creative twist. Layers of shredded chicken, a creamy spiced white sauce, tortillas, and a sprinkle of cheese come together to create a hearty dish that is both satisfying and flavorful. This recipe is perfect for large gatherings, making it easy to serve 150 people while keeping dietary preferences in mind.

Ingredients:

• 4 cups shredded or chopped cooked chicken
• 6 tablespoons butter
• 2 cloves garlic, minced
• 6 tablespoons flour
• 2 cups milk
• 2 cups chicken broth, divided
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• Salt & freshly ground pepper to taste
• 12 corn tortillas, quartered
• 8 ounces (2 cups) grated cheddar or Colby Jack cheese
• 1 (10-ounce) can Rotel (diced tomatoes & green chiles), drained
• 1 jalapeño, seeds & membranes removed and finely diced (optional)

Instructions:

1. Adjust rack to center position of oven. Preheat oven to 350°F.
2. Lightly spray a 9- by 13-inch baking dish with cooking spray.
3. Make the white sauce by melting butter in a medium saucepan over low heat. Add the minced garlic and sauté until fragrant and light golden brown, about 1 minute.
4. Stir in the flour and whisk continuously for 1 minute. Gradually whisk in milk and 1 cup of chicken broth.
5. Increase heat to medium and stir continuously for several minutes until the sauce is smooth and thickened.
6. Remove pot from heat and stir in cumin, garlic powder, and chili powder. Season with salt and freshly ground black pepper to taste.
7. Evenly scatter half of the shredded chicken in the bottom of the baking dish. Dollop half of the sauce on top and spread it evenly.
8. Arrange half of the corn tortilla quarters on top, overlapping slightly and tearing in half to fill in any gaps.
9. Sprinkle half of the grated cheese on top and drizzle with ½ cup of the remaining chicken broth.
10. Repeat the layers with the remaining chicken, sauce, tortillas, cheese, and final ½ cup of broth.
11. Evenly sprinkle the Rotel and diced jalapeños (if using) over the top of the casserole.
12. Cover with foil and bake for 15 minutes. Remove foil and bake for an additional 30 minutes, until hot and bubbly.