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CHICKEN TORTILLA CASSEROLE {t. yearwood} 1 Picture


  • Chicken Gravy:
  • 4 BS chicken breasts
  • Salt
  • Chicken Gravy
  • 1 cup canned green chiles, chopped, drained
  • 1 medium onion, finely chopped
  • 1 clove garlic, minced
  • 1 cup sour cream {8oz}
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 24 {6”} corn tortillas
  • 3 cups shredded Cheddar {12oz}
  • 6 tablespoons butter {3oz}
  • 6 tablespoons all-purpose flour
  • 1 cup chicken stock
  • 1 cup milk
  • Salt and pepper


Adapted from


Step 1

Add chicken to a large stockpot, cover with water and add a large pinch of salt. Bring to a boil and cook until tender, about 30 minutes. Remove chicken from the pot and set aside to cool. When cool enough to handle, shred chicken and set aside. Reserve 3⅓ cups of the broth {1 cup is for the chicken gravy, supplement with boxed stock if you don't have enough}

Preheat oven to 350°F. Spray a 13x9” baking dish with cooking spray.
In a large saucepan, combine 2⅓ cups of the reserved broth, Chicken Gravy, green chiles, onions, garlic, sour cream, cumin, salt and pepper. Bring the mixture to a boil, stirring constantly. Remove from heat.

Spread 1 cup of the mixture into the prepared baking dish. Arrange a layer of 6 tortillas over the mixture, and then top with 1 cup shredded chicken and ½ cup of the Cheddar. Repeat this layer 3 more times, ending with cheese. Spread any remaining mixture over the cheese. Make sure all of the tortillas are covered or they will get very hard during baking. Bake uncovered 30 minutes.

Melt butter in a medium saucepan and whisk in the flour to make a roux. Cook over med-heat, whisking constantly, until the mixture bubbles and the flour turns light brown in color. Gradually whisk in the stock and milk and continue to stir while cooking over med-heat. When mixture thickens, after about 5 minutes, whisk in some salt and pepper.

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