Ingredients:

  • 3 Tbsp Neutral Oil (e.g., Canola or Vegetable)
  • 3 Tbsp All-Purpose Flour
  • 3 Tbsp Mild Chili Powder
  • 1 tsp Ground Cumin
  • 1 tsp Dried Oregano (Mexican preferred)
  • ½ tsp Garlic Powder
  • 1 tsp Salt
  • 4 cups Low-Sodium Chicken Broth (warm)
  • 2 Tbsp Tomato Paste
  • 4 cups Cooked Chicken, shredded (approx. 1.5 lb)
  • 1 medium Yellow Onion, finely diced
  • 4 oz Cream Cheese (full-fat, softened)
  • Salt and Black Pepper, to taste
  • 12 Corn or Flour Tortillas (6-inch)
  • 3 cups Shredded Monterey Jack or Cheddar blend (divided)

Instructions:

  1. Preheat the oven to 375°F (190°C). Grease the 9x13 inch baking dish. Shred the chicken and dice the onion.
  2. Start the Sauce (The Roux): Heat the oil in a large skillet over medium heat. Whisk in the flour and cook for 1 minute until a smooth paste forms (the roux).
  3. Bloom the Spices: Reduce heat to low. Whisk in the chili powder, cumin, oregano, garlic powder, and salt. Cook for 30 seconds until very fragrant—this 'blooms' the spices and deepens the flavor.
  4. Whisk in Liquid: Gradually whisk in the warm chicken broth until smooth, ensuring no lumps remain. Stir in the tomato paste. Bring to a simmer, then reduce heat and cook for 5–7 minutes, stirring occasionally, until the sauce has thickened enough to coat the back of a spoon. Taste and adjust seasoning.
  5. Sauté Onion: Sauté the diced onion in a separate pan until translucent, about 5 minutes.
  6. Combine Filling: In a large bowl, combine the shredded chicken, sautéed onion, softened cream cheese, and a ½ cup of the shredded cheese. Mix well until the cream cheese is evenly distributed and binds the chicken mixture slightly. Season with salt and pepper.
  7. Sauce Base: Pour about 1 cup of the enchilada sauce into the bottom of the prepared baking dish and spread evenly.
  8. First Tortilla Layer: Arrange four tortillas over the sauce, overlapping slightly to cover the bottom entirely.
  9. First Filling Layer: Spread half of the chicken filling evenly over the tortillas.
  10. Second Sauce & Cheese Layer: Ladle 1 cup of sauce over the filling, followed by 1 cup of the remaining shredded cheese.
  11. Repeat: Add a second layer of four tortillas, followed by the remaining chicken filling.
  12. The Finale: Top with the final layer of four tortillas. Pour the remaining sauce over the top, spreading it out to cover the tortillas fully.
  13. Final Cheese: Sprinkle the remaining 1½ cups of shredded cheese generously over the top.
  14. Bake: Bake uncovered for 25–30 minutes, or until the sauce is bubbling around the edges and the cheese is melted, golden, and browned slightly.
  15. Rest (Don't Skip This!): Remove from the oven and let the casserole rest on a wire rack for 10 minutes. This allows the liquid to redistribute and the structure to set up.
  16. Serve: Slice and serve while hot with your favorite toppings.