Quick Recipe Version (TL;DR)
Quick Ingredients
- 12 (6-inch) corn tortillas
- 1 tbsp olive oil, plus spray for tortillas
- 1 large yellow onion, diced
- 2 medium poblano peppers, seeded and diced
- 3 garlic cloves, minced
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 1 1/2 cups low-sodium chicken broth
- 1 cup full-fat sour cream
- 2 cans (10 oz each) diced tomatoes with green chilies (Rotel); drain 1 can, leave 1 can undrained
- 4 cups cooked shredded chicken (about 1 1/2 lb)
- 3 cups (12 oz) shredded sharp cheddar, divided
- 1 tsp chili powder, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp dried oregano
- 1 1/4 tsp kosher salt, 1/2 tsp black pepper, pinch cayenne (optional)
- 2 tbsp chopped fresh cilantro; lime wedges for serving
Do This
- 1. Heat oven to 375°F. Lightly spray a 9×13-inch baking dish. Halve tortillas; mist with oil and toast on a sheet pan 5–6 minutes to dry slightly.
- 2. In 1 tbsp oil, sauté onion and poblano over medium heat 6–8 minutes; add garlic 30 seconds. Transfer to a bowl.
- 3. Melt butter; whisk in flour 1 minute. Slowly whisk in broth; simmer 2–3 minutes to thicken. Off heat, whisk in sour cream, tomatoes with chilies (1 can drained, 1 undrained), spices, salt, and pepper.
- 4. Stir sautéed veggies and shredded chicken into the sauce.
- 5. Layer: 1/2 cup sauce in dish, half the tortillas, half the chicken mixture, 1 cup cheddar; repeat. Top with remaining 1 cup cheddar.
- 6. Bake 28–32 minutes until bubbling; broil 2–3 minutes to spot-brown. Rest 10 minutes, garnish with cilantro, serve with lime.
Why You’ll Love This Recipe
- Comforting Tex-Mex classic layered with tender chicken, corn tortillas, and a creamy, from-scratch sauce.
- Smoky poblano and bright tomatoes with green chilies add balanced heat and freshness.
- No canned soup—just a silky roux, broth, and sour cream for rich, clean flavor.
- Feeds a crowd, reheats beautifully, and freezes well for easy weeknights.
Grocery List
- Produce: 1 large yellow onion, 2 poblano peppers, 3 garlic cloves, fresh cilantro, limes
- Dairy: Sour cream, sharp cheddar (block for shredding)
- Pantry: Corn tortillas, olive oil, unsalted butter, all-purpose flour, low-sodium chicken broth, 2 cans diced tomatoes with green chilies (Rotel), chili powder, ground cumin, smoked paprika, dried oregano, kosher salt, black pepper, optional cayenne
Full Ingredients
Aromatics & Sauce
- 1 tbsp olive oil
- 1 large yellow onion, diced (about 1 1/2 cups)
- 2 medium poblano peppers, seeded and diced (about 1 1/2 cups)
- 3 garlic cloves, minced
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 1 1/2 cups low-sodium chicken broth
- 1 cup full-fat sour cream
- 2 cans (10 oz each) diced tomatoes with green chilies (like Rotel); drain one can and leave the other undrained
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp dried oregano
- 1 1/4 tsp kosher salt (use 3/4 tsp if using regular-sodium broth)
- 1/2 tsp freshly ground black pepper
- Pinch cayenne pepper (optional)
Assembly
- 12 (6-inch) corn tortillas, halved
- 4 cups cooked shredded chicken (about 1 1/2 lb; rotisserie works great)
- 3 cups (12 oz) shredded sharp cheddar, divided
- Cooking spray or a little oil for the baking dish and tortillas
To Finish
- 2 tbsp chopped fresh cilantro
- Lime wedges, for serving
Step-by-Step Instructions
Step 1: Preheat, prep the dish, and toast the tortillas
Heat the oven to 375°F. Lightly spray a 9×13-inch baking dish with cooking spray. Cut the corn tortillas in half. Arrange the tortilla halves on a sheet pan, lightly mist with oil, and toast for 5–6 minutes until pliable and just drying at the edges. This quick toast helps the tortillas keep their structure in the creamy sauce.
Step 2: Sauté the onion and poblanos
In a large skillet over medium heat, warm the olive oil. Add the diced onion and poblano and cook, stirring occasionally, until softened and lightly golden, 6–8 minutes. Stir in the garlic and cook until fragrant, 30 seconds. Transfer the mixture to a bowl and set aside.
Step 3: Make the creamy chicken-sour-cream sauce
In the same skillet, melt the butter over medium heat. Sprinkle in the flour and whisk constantly for 1 minute to form a roux. Slowly whisk in the chicken broth. Bring to a gentle simmer and cook, whisking, until slightly thickened, 2–3 minutes. Remove from heat and whisk in the sour cream, then stir in the tomatoes with green chilies (use one can undrained and one can drained), chili powder, cumin, smoked paprika, oregano, salt, pepper, and cayenne (if using). The sauce should be velvety and pourable.
Step 4: Fold in the chicken and sautéed veggies
Return the sautéed onion and poblano to the skillet and add the shredded chicken. Stir to coat everything evenly in the sauce. Taste and adjust seasoning with salt and pepper if needed.
Step 5: Layer the casserole
Spread about 1/2 cup of the sauce mixture in the bottom of the prepared baking dish. Arrange half of the tortilla halves in an even layer. Spoon on half of the chicken mixture. Sprinkle with 1 cup of the shredded cheddar. Repeat with the remaining tortillas, the remaining chicken mixture, and another 1 cup cheddar. Reserve the final 1 cup cheddar for the top.
Step 6: Bake until bubbling and lightly browned
Top the casserole with the remaining 1 cup cheddar. Bake on the center rack until the edges are bubbling and the cheese is melted, 28–32 minutes. For deeper browning, switch the oven to broil and cook 2–3 minutes, watching closely.
Step 7: Rest, garnish, and serve
Let the casserole rest for 10 minutes to set the layers. Sprinkle with chopped cilantro and serve warm with lime wedges. Slice into squares and use a wide spatula to lift out clean pieces with defined layers of tortilla, chicken, and sauce.
Pro Tips
- Toast the tortillas briefly so they absorb sauce without turning mushy.
- Drain only one can of tomatoes with chilies—leaving one undrained adds bright flavor without making the sauce watery.
- Shred your own cheddar. Pre-shredded cheese contains anti-caking agents and won’t melt as smoothly.
- Adjust heat with cayenne or add a seeded jalapeño sautéed with the onions for extra kick.
- Let it rest 10 minutes after baking; the layers slice cleaner and the sauce thickens slightly.
Variations
- Cheesy Twist: Swap 1 cup of the cheddar for pepper jack or Monterey Jack for extra melt and gentle heat.
- Green Chile Version: Use 1 can (4 oz) diced green chiles plus 1/2 cup green salsa and reduce tomatoes with chilies to 1 can (undrained).
- Veggie Boost: Add 1 cup corn kernels and 1 cup black beans (rinsed) to the chicken mixture for added texture and fiber.
Storage & Make-Ahead
Refrigerate leftovers in an airtight container for up to 4 days. Reheat covered at 350°F for 20–25 minutes or microwave individual portions 60–90 seconds until hot. To freeze, assemble (unbaked) or cool (baked) completely, wrap tightly, and freeze up to 3 months. Bake from frozen at 350°F, covered, for 50–60 minutes (uncover the last 10 minutes), or thaw overnight and bake 30–35 minutes. For make-ahead, assemble up to 24 hours in advance; cover and refrigerate. Add 5–10 minutes to the bake time if going straight from fridge to oven.
Nutrition (per serving)
Approximate: 500 calories; 31 g protein; 29 g fat; 26 g carbohydrates; 2 g fiber; 980 mg sodium. Nutrition will vary based on specific brands and cuts of chicken.
