Ingredients:

  • 2 Tbsp Olive Oil or Neutral Oil
  • 2 Tbsp All-Purpose Flour
  • 3 Tbsp Medium Heat Chili Powder (Ancho/New Mexico blend)
  • 1 tsp Ground Cumin
  • 1/2 tsp Dried Oregano (Mexican if possible)
  • 1/2 tsp Garlic Powder
  • 2 cups Chicken Stock (Low Sodium)
  • 2 Tbsp Tomato Paste
  • Salt and Black Pepper, to taste
  • 24 oz Pre-cooked Shredded Chicken
  • 1/2 cup Sour Cream or Crème Fraîche
  • 2 oz Cream Cheese (Softened)
  • 1/4 cup Chopped Coriander (Cilantro)
  • 1/4 cup Finely Diced Onion (Yellow or White)
  • 10–12 units Corn or Flour Tortillas (6-inch)
  • 12 oz Shredded Cheese Blend (Monterey Jack, Cheddar, or Mexican Blend)

Instructions:

  1. Make the Roux: Heat the oil in a medium saucepan over medium heat. Whisk in the flour until a smooth paste forms (the roux). Cook for 1 minute until it smells slightly nutty.
  2. Bloom the Spices: Reduce heat to low. Stir in the chili powder, cumin, oregano, garlic powder, and tomato paste. Cook for 30 seconds until very fragrant.
  3. Whisk in Liquid: Slowly whisk in the chicken stock until smooth. Bring the mixture to a simmer, stirring occasionally.
  4. Simmer and Season: Reduce heat and simmer gently for 5–7 minutes, until the sauce thickens slightly. Season generously with salt and pepper. Remove from heat.
  5. Mix the Filling: In a large bowl, combine the shredded chicken, sour cream, softened cream cheese cubes, diced onion, and coriander. Mix well until the chicken is fully coated. Season with salt and pepper.
  6. Prep the Dish: Preheat oven to 190°C / 375°F. Spread about 1/2 cup of the prepared red sauce evenly across the bottom of the 9x13 inch casserole dish.
  7. First Tortilla Layer: Arrange 4–6 tortillas (overlapping slightly) over the sauce base, cutting pieces as needed to fill gaps.
  8. First Filling Layer: Spread half of the chicken mixture evenly over the tortillas.
  9. Sauce and Cheese: Ladle 1 cup of the sauce over the chicken layer, followed by 4 ounces of the shredded cheese blend.
  10. Second Layer: Repeat the process: Layer the remaining tortillas, the remaining chicken filling, and another 1 cup of sauce.
  11. Final Topping: Top the entire casserole with the remaining 4 ounces of shredded cheese.
  12. Bake: Cover the casserole dish tightly with foil. Bake for 20 minutes.
  13. Uncover and Finish: Remove the foil and continue baking for another 15–20 minutes, or until the cheese is melted and golden, and the sauce is bubbling.
  14. Rest: Remove from the oven and let the casserole rest for a mandatory 10 minutes before serving. This allows the layers to set.