Ingredients:
- 1.5 lbs (680g) boneless, skinless chicken breasts
- 1 tbsp (15ml) olive oil
- 1 tsp (5ml) salt
- 1/2 tsp (2.5ml) black pepper
- 1/2 tsp (2.5ml) garlic powder
- 1/4 tsp (1.25ml) onion powder
- 1/2 cup (120ml) chicken broth
- 1/4 cup (55g) unsalted butter
- 1/4 cup (30g) all-purpose flour
- 3 cups (720ml) milk (whole or 2% recommended)
- 1/2 cup (120ml) sour cream
- 4 oz (115g) can chopped green chiles, undrained
- 1 tsp (5ml) lime juice
- 1/2 tsp (2.5ml) salt
- 1/4 tsp (1.25ml) black pepper
- 10-12 (6-inch) corn tortillas
- 2 cups (225g) shredded Monterey Jack cheese (or a Mexican cheese blend)
- Optional garnish: chopped cilantro, sliced green onions, lime wedges
Instructions:
- Season chicken breasts, then sear in olive oil until browned. Add chicken broth, cover, and simmer until cooked through. Shred with two forks.
- Melt butter in a saucepan. Whisk in flour and cook for 1 minute. Gradually whisk in milk until smooth. Simmer until thickened, then stir in sour cream, green chiles, lime juice, salt, and pepper.
- Spread a thin layer of sauce in the baking dish. Layer tortillas, shredded chicken, and cheese. Repeat layers, ending with a layer of tortillas, sauce, and cheese.
- Bake in a preheated oven (350°F / 175°C) until bubbly and golden brown, about 30 minutes.
- Let cool slightly before cutting and serving. Garnish with cilantro and green onions, if desired. Serve with lime wedges.