This creamy, flavorful chicken casserole is perfect for a comforting weeknight meal. It combines tender shredded chicken.
with creamy ingredients like sour cream, chicken soup, and cheese, all wrapped in soft flour tortillas and topped.
with a velvety white sauce. The result is a dish that’s both easy to prepare and incredibly satisfying.
Ingredients
-2 cups cooked chicken, shredded (rotisserie chicken works well)
-1 cup sour cream
-1 cup cream of chicken soup (or homemade)
-1 cup shredded Monterey Jack cheese (plus more for topping)
-1 teaspoon garlic powder
-1 teaspoon onion powder
-1 teaspoon cumin
Salt and pepper to taste
8-10 flour tortillas (8-inch size)
For the White Sauce:
-2 tablespoons unsalted butter
-2 tablespoons all-purpose flour
-1 cup chicken broth
-1/2 cup sour cream
-1 teaspoon garlic powder
-1 teaspoon onion powder
-1 teaspoon cumin
Salt and pepper to taste
Optional: chopped green onions or cilantro for garnish
Instructions
Start by preheating your oven to 375°F (190°C). Grease a 9×13-inch baking dish to prevent sticking.
In a large mixing bowl, combine the shredded chicken, sour cream, cream of chicken soup, shredded Monterey Jack cheese, garlic powder, onion powder, cumin, salt, and pepper. Stir everything together until well mixed.
Next, take your flour tortillas and spoon a generous amount of the chicken mixture into the center of each tortilla.
Roll up each tortilla tightly and place them seam-side down in the prepared baking dish. Continue until all the tortillas are filled and arranged in the dish.
For the white sauce, melt the butter in a medium saucepan over medium heat. Once the butter is melted, whisk in the flour and cook for about 1-2 minutes to create a roux.
Gradually pour in the chicken broth while whisking constantly to prevent lumps. Cook the sauce for about 3-4 minutes until it thickens slightly.
Stir in the sour cream, garlic powder, onion powder, cumin, salt, and pepper. Let the sauce simmer for another 2-3 minutes, stirring occasionally, until smooth and creamy.
Pour the white sauce evenly over the top of the tortillas in the baking dish, ensuring all the tortillas are covered.
Sprinkle additional shredded Monterey Jack cheese on top of the sauce, and place the dish in the oven. Bake for 20-25 minutes, or until the cheese is melted and bubbly, and the edges of the tortillas are slightly crispy.
Once baked, remove from the oven and let it sit for a few minutes before serving. Garnish with chopped green onions or cilantro, if desired, for a fresh touch.
Serve this creamy chicken casserole with a side of rice, a simple salad, or steamed vegetables for a well-rounded meal.
How to Make
The first step in making this casserole is to gather all your ingredients and prepare your work area.
It’s important to have everything ready before you start assembling. Start by shredding your cooked chicken if it isn’t already prepped, and ensure your tortillas are soft and pliable.
The creamy chicken filling is the heart of this dish, and it comes together quickly. You simply mix the chicken with sour cream, soup, cheese, and spices.
This step not only adds flavor but also helps create a rich, comforting base for the casserole.
When you’re filling the tortillas, be careful not to overstuff them. A small spoonful of filling per tortilla is plenty, as the tortillas need to roll up snugly.
Place the rolled tortillas in the baking dish in a single layer, keeping them close together to help the dish hold its shape while baking.
Making the white sauce is simple but adds an important finishing touch. Start by making a roux with butter and flour to thicken the sauce, then slowly add chicken broth and seasonings.
The sour cream gives the sauce a creamy texture, making it perfect for drizzling over the casserole.
Once the white sauce is poured over the tortillas, it seeps into the layers, ensuring each bite is creamy and full of flavor.
The extra cheese on top forms a gooey, golden crust as it bakes, adding an irresistible texture.
Be sure to bake the casserole long enough for the cheese to fully melt and the sauce to bubble up around the tortillas. This step is key for achieving the perfect texture and flavor.
Allow the casserole to cool slightly before serving, as this will help the layers set and make it easier to cut into perfect portions.
Tips
For a lighter version of this dish, you can swap the sour cream for Greek yogurt and use reduced-fat cheese.
These substitutions will still provide the creamy texture but with fewer calories.
If you don’t have cream of chicken soup on hand, homemade versions work great. Simply combine a roux made from butter.
flour, and chicken broth with seasonings to mimic the flavor of canned cream of chicken soup.
If you’re short on time, using store-bought rotisserie chicken makes the prep work even faster. Just shred the chicken and you’re ready to go.
Feel free to experiment with different types of cheese. Cheddar, pepper jack, or a blend of your favorites can add a new flavor profile to the dish.
If you prefer a bit of heat, you can add diced green chilies, jalapeños, or a dash of hot sauce to the filling or white sauce.
This recipe can easily be doubled for a larger crowd. Just use a larger baking dish and adjust the cooking time slightly.
To freeze leftovers, allow the casserole to cool completely, then wrap it tightly in plastic wrap and foil. It can be stored in the freezer for up to 3 months and reheated in the oven.
Conclusion
This creamy chicken casserole is a crowd-pleasing meal that’s as comforting as it is flavorful.
Whether you’re feeding your family or preparing for a special gathering, this dish offers convenience, taste, and versatility.
With minimal prep and simple ingredients, you can create a dish that everyone will love.
Perfect for busy evenings or meal prep, this casserole will quickly become a family favorite. It’s the kind of dish that brings people together around the table with warm, cheesy goodness.