Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 1 tbsp (15ml) olive oil
  • 1 tsp (5ml) chili powder
  • ½ tsp (2.5ml) cumin
  • ½ tsp (2.5ml) garlic powder
  • ¼ tsp (1.25ml) onion powder
  • Salt and black pepper to taste
  • 2 tbsp (30g) unsalted butter
  • 2 tbsp (20g) all-purpose flour
  • 2 cups (475ml) chicken broth, low sodium
  • 1 cup (235ml) milk (whole or 2%)
  • 8 oz (225g) cream cheese, softened
  • 1 (4 oz/113g) can diced green chilies, undrained
  • 10-12 (6-inch) corn or flour tortillas
  • 2 cups (225g) shredded cheddar cheese
  • Optional: Chopped fresh cilantro, diced tomatoes, sour cream, and avocado for garnish

Instructions:

  1. Heat olive oil in a skillet over medium heat. Season chicken breasts with chili powder, cumin, garlic powder, onion powder, salt, and pepper. Cook until cooked through (internal temp reaches 165°F/74°C), about 6-8 minutes per side. Shred with two forks.
  2. Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in chicken broth and milk until smooth. Bring to a simmer, stirring constantly. Reduce heat and simmer for 5 minutes, until thickened. Stir in softened cream cheese and green chilies until smooth and creamy.
  3. Preheat oven to 375°F (190°C). Lightly grease the baking dish. Spread a thin layer of sauce on the bottom of the dish. Layer tortillas, overlapping as needed to cover the bottom. Top with half of the shredded chicken and half of the sauce. Sprinkle with half of the cheddar cheese. Repeat layers: tortillas, remaining chicken, remaining sauce, and remaining cheese.
  4. Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
  5. Let the casserole cool for a few minutes before cutting and serving. Garnish with chopped cilantro, diced tomatoes, sour cream, and avocado, if desired.