- 1 whole rotisserie chicken, meat shredded
- 1 white onion, diced
- 1 red bell pepper, diced
- 1 poblano pepper, diced
- 3 cloves garlic, minced
- 3 tbsp butter
- 3 tbsp flour
- 1 cup chicken stock
- 1 cup half & half
- 2 tbsp sour cream
- 2 tsp Cajun seasoning
- ½ lb grated cheddar cheese
- ½ lb grated Colby Jack cheese
- 2 cups (1 16-oz jar) Royito’s Hot Sauce
- 12 corn tortillas
Preheat your oven to 350 degrees.
In a large pot, melt butter and sauté onion and peppers for about 5-7 minutes until softened. Toss in garlic and flour, stir and let cook for another minute. Pour in chicken stock and cream and stir constantly until it comes to a boil and thickens, then reduce heat to low. Now add chicken, sour cream and Cajun seasoning, and the chicken mixture is complete.
Now start layering in a 10x13-inch casserole dish. Start with about ½ cup Royito’s on the bottom, then put four tortillas on top of that. Spread half of the chicken mixture on top of the tortillas followed by half of the cheese blend. Now start again with another layer of Royito’s (about ¾ cup), four more tortillas, the rest of the chicken mixture, the rest of the jar of Royito’s and the remaining cheese.
Bake in the oven for 30-35 minutes until bubbling on all sides and the top has started to brown. Take out of the oven and let rest for at least 30 minutes to set.