- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
This creamy weeknight casserole is packed with shredded chicken, corn tortillas, melty cheese, and chiles.
Ingredient:
- 3 tablespoons unsalted butter
- 1 red bell pepper, stemmed, seeded, and chopped (about 1 2/3 cups)
- 1 yellow onion, chopped (about 1 1/2 cups)
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 3 1/2 cups chicken broth
- 1/4 cup all-purpose flour
- 3 cups shredded rotisserie chicken (about 1 rotisserie chicken)
- 1 (10-ounce) can diced tomatoes and green chiles (such as Rotel), drained
- 3/4 cup heavy cream
- 3/4 cup sour cream, plus more for garnish
- 3 tablespoons salsa macha verde or chile crisp, plus more for serving
- 1 teaspoon kosher salt
- 2 cups shredded Monterey Jack cheese (about 8 ounces), divided
- 12 (5 1/2-inch) corn tortillas, warmed, divided
- Sliced avocado and fresh cilantro leaves, for garnish
