This is the kind of meal that hits the table and goes quiet real fast. Tender shredded chicken, stacked layers of tortillas, creamy sauce, and just enough kick to keep things interesting. It’s hearty, simple, and built to feed a crew. Throw in some Unkie’s seasoning and now you’re cooking like the firehouse.
Prep Time: 20 minutes Cook Time: 45 minutes Total Time: 1 hour 5 minutes
Servings: 6
Ingredients
2 cups chicken broth
4 (4.5 oz) cans chopped green chilies, divided
3 lbs chicken breast
4 tsp olive oil
2 cups chopped onion
1 clove garlic, chopped
2 tbsp chopped cilantro (optional)
2 cups evaporated skim milk
2 cups shredded Monterey Jack cheese
½ cup cream cheese
2 (10 oz) cans enchilada sauce
24 (6-inch) corn tortillas
1 cup shredded extra-sharp cheddar cheese
2 oz tortilla chips, crushed (about 12 chips)
2 tsp cumin
Salt and pepper, to taste
Chili powder, to taste
Optional: Chipotle seasoning for extra firehouse flavor
Instructions
Step 1 – Cook the Chicken
In a large skillet, combine chicken broth and 2 cans of green chilies. Bring to a boil. Add chicken breasts, reduce heat, and simmer for about 15 minutes or until fully cooked, turning once. Remove chicken and reserve the cooking liquid. Let chicken cool, then shred using two forks.
Step 2 – Preheat
Preheat your oven to 350°F.
Step 3 – Build the Filling
In a large skillet, heat olive oil over medium-high heat. Add onions and remaining 2 cans of chilies, sauté for about 3 minutes until softened. Add garlic and cook for another 30 seconds. Pour in reserved cooking liquid, evaporated milk, Monterey Jack cheese, cream cheese, enchilada sauce, cumin, chili powder, salt, and pepper. Stir until smooth and combined. Add shredded chicken and cook for 2 minutes. Remove from heat.
Step 4 – Layer the Casserole
Spray a 2-quart casserole dish with cooking spray. Layer 8 tortillas on the bottom. Add 2 cups of chicken mixture. Repeat layers two more times, ending with chicken mixture on top. Sprinkle with cheddar cheese and crushed tortilla chips.
Step 5 – Bake
Bake at 350°F for 30 minutes or until hot and bubbly. Let it rest for 10 minutes before serving.
Cooking Tips & Notes
Swap in Unkie’s Chipotle seasoning for a smoky kick.
Rotisserie chicken works great if you want to save time.
Letting it rest before cutting helps it hold together better when serving.
Storage & Reheating Instructions
Store leftovers in an airtight container in the fridge for up to 4 days
Reheat in the microwave or oven at 325°F until warmed through
Add a splash of broth or milk when reheating to keep it from drying out