Ingredients
- 3 cups cooked shredded halal chicken
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 8 oz cream cheese, softened
- 3/4 cup sour cream
- 1/2 cup halal-certified chicken broth
- 2 cans (4 oz each) diced green chiles, drained
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 10 small corn tortillas
- 2 cups shredded Monterey Jack cheese, divided
Instructions
- Preheat the oven to 375°F.
- Lightly grease a 9×13-inch baking dish.
- Heat olive oil in a skillet over medium heat.
- Add onion and cook for about 4 minutes.
- Add garlic and cook for 30 seconds.
- Stir in cream cheese until softened.
- Add sour cream, chicken broth, green chiles, cumin, paprika, and black pepper.
- Stir until smooth.
- Fold in the shredded chicken.
- Cut the corn tortillas into halves or strips.
- Spread a thin layer of chicken filling in the baking dish.
- Add a layer of tortillas.
- Top with more chicken mixture and part of the cheese.
- Repeat the layers.
- Finish with the remaining chicken filling and cheese.
- Bake uncovered for 25–30 minutes.
- Let rest for 10 minutes before serving.
Notes
Use mild diced green chiles for a family-friendly casserole, or medium/hot green chiles for more heat. Drain the chiles well to avoid excess moisture. Leftover cooked chicken works very well in this recipe. For a richer casserole, replace part of the Monterey Jack with cheddar or Pepper Jack. Let the casserole rest for 10 minutes before serving so the layers set properly.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American