Creamy Chicken Tortilla Casserole

This Creamy Chicken Tortilla Casserole is a delightful blend of traditional flavors and modern twists. Layered with shredded chicken, a rich and creamy white sauce, and a hint of spice from cumin and chili powder, this dish is both comforting and satisfying. The addition of Rotel and jalapeños brings a fresh, zesty touch that elevates the casserole, making it perfect for family dinners or gatherings. It's a hearty meal that meets dietary needs without compromising on flavor.

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
• 12 corn tortillas, quartered
• 8 ounces (2 cups) grated cheddar or Colby Jack cheese
• 1 (10-ounce) can Rotel, drained
• 1 jalapeño, seeds & membranes removed and finely diced (optional)

Instructions:

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