A flavorful and creamy Mexican-inspired casserole layered with chicken, tortillas, and a cheesy sauce.
In a mixing bowl, combine the cream cheese, onion, green onions, garlic, cumin, cilantro, and shredded chicken until well mixed.
Ensure the cream cheese is softened to make mixing easier and achieve a smooth consistency.
In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute.
Cooking the flour in butter removes the raw taste and creates a smooth base for the sauce.
Gradually whisk in the chicken broth, bringing the mixture to a boil. Cook and stir until thickened, about 2 minutes.
Whisk continuously to prevent lumps and ensure a smooth sauce.
Remove the saucepan from heat and stir in the Monterey Jack cheese, sour cream, green chilies, thyme, salt, and pepper until the cheese is melted and the sauce is smooth.
Adding the cheese off the heat prevents it from curdling and ensures a creamy texture.
Spread a small amount of the cheese sauce in the bottom of a greased baking dish. Layer with tortillas, a portion of the chicken mixture, and more cheese sauce. Repeat the layers, ending with tortillas and cheese sauce on top.
Tear the tortillas as needed to fit the dish, ensuring even layers.
Cover the dish with foil and bake at 350°F (175°C) for 30 minutes. Uncover and bake for an additional 10 minutes until bubbly and golden.
Letting the casserole rest after baking helps it set and makes serving easier.
Allow the casserole to cool for 5 minutes before serving. Garnish with additional cilantro or green onions if desired.
Serving with a side of fresh salsa or guacamole enhances the flavors.
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