Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 1 tbsp (15ml) olive oil
  • 1 tsp (5ml) chili powder
  • 1/2 tsp (2.5ml) garlic powder
  • 1/4 tsp (1.25ml) cumin
  • Salt and pepper to taste
  • 4 tbsp (57g) unsalted butter
  • 1/4 cup (30g) all-purpose flour
  • 3 cups (710ml) chicken broth
  • 1 cup (240ml) heavy cream
  • 4 oz (113g) cream cheese, softened
  • 1 (4 oz / 113g) can diced green chilies, undrained
  • 1/2 tsp (2.5ml) garlic powder
  • 1/4 tsp (1.25ml) onion powder
  • Salt and pepper to taste
  • 12 corn tortillas (6-inch diameter), cut into quarters
  • 2 cups (225g) shredded Monterey Jack cheese
  • 1 cup (112g) shredded cheddar cheese

Instructions:

  1. Season chicken with olive oil, chili powder, garlic powder, cumin, salt, and pepper. Cook in a skillet over medium heat until cooked through (internal temperature reaches 165°F/74°C). Shred chicken using two forks.
  2. Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes, until golden. Gradually whisk in chicken broth until smooth. Bring to a simmer, then reduce heat and stir in heavy cream and cream cheese until melted and smooth. Stir in green chilies, garlic powder, and onion powder. Season with salt and pepper to taste.
  3. Preheat oven to 375°F (190°C). Spread a thin layer of white sauce in the bottom of the baking dish. Layer tortilla pieces, shredded chicken, Monterey Jack cheese, and more white sauce. Repeat layers until all ingredients are used, ending with a layer of white sauce.
  4. Sprinkle cheddar cheese over the top. Bake for 35-40 minutes, or until golden brown and bubbly.
  5. Let cool for a few minutes before serving. Garnish with chopped cilantro, sour cream, diced tomatoes, or green onions, if desired.