Ingredients:

  • 2 cups cooked, shredded chicken breast or thigh
  • 1 packet (2 Tbsp) low-sodium taco seasoning mix
  • ½ medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • ½ cup low-sodium chicken broth
  • 1 small can (4 oz) diced green chiles, undrained
  • 4 oz full-fat cream cheese, softened
  • ½ cup full-fat sour cream or plain Greek yogurt
  • 2 cups shredded sharp cheddar cheese, divided
  • 2 cups shredded Monterey Jack cheese, divided
  • 10-12 medium (8-inch) flour tortillas
  • 1 Tbsp olive oil or butter
  • Optional: ½ cup crushed tortilla chips for topping

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with olive oil or butter.
  2. Sauté the diced onion in a medium skillet over medium heat until translucent, about 4 minutes. Add garlic and cook for 1 minute more until fragrant.
  3. Add the shredded chicken, taco seasoning, chicken broth, and diced green chiles to the skillet. Stir well and simmer gently for 3–5 minutes until the liquid has mostly reduced. Remove from heat.
  4. In a large mixing bowl, combine the softened cream cheese, sour cream, and 1 cup of the combined cheddar/Jack cheese mix. Whisk until smooth and fully incorporated.
  5. Fold the warm chicken mixture into the cream cheese mixture until everything is evenly coated and creamy. This forms the main filling.
  6. Begin layering the casserole: Spoon a thin layer of the chicken mixture onto the bottom of the prepared baking dish. Cut the tortillas into quarters and arrange one layer of tortilla pieces over the base mixture, overlapping slightly.
  7. Spoon half of the remaining chicken filling evenly over the tortillas. Top with half of the remaining cheese blend (use about 1 cup total).
  8. Repeat the layering process: Add another layer of tortilla pieces, top with the remaining chicken filling, and sprinkle with the final portion of the cheese blend (and crushed chips, if using).
  9. Cover the dish loosely with foil and bake for 20 minutes. Remove the foil and bake for an additional 10–15 minutes, or until the cheese is bubbly, melted, and lightly golden brown on top.
  10. Let the Chicken Taco Casserole rest for 5–10 minutes before slicing and serving hot with fresh toppings like cilantro and lime.