King Ranch Chicken Casserole

Preheat oven to 350°F. Poach the chicken breasts in simmering broth until cooked through (12–15 minutes), then shred; reserve 1 cup of the poaching liquid.

Melt butter in a large saucepan over medium heat. Sauté diced onion and garlic until soft, about 3 minutes.

Whisk in flour to form a roux, cooking for 1 minute. Gradually whisk in the reserved broth and heavy cream, stirring to avoid lumps.

Stir in softened cream cheese until smooth. Add paprika, salt, and pepper. Fold in shredded chicken and 1.5 cups of the cheddar cheese until fully incorporated.

Spread a thin layer of chicken sauce on the bottom of a greased 9x13 baking dish. Layer 4 tortillas, overlapping slightly.

Add half the remaining sauce, then another layer of 4 tortillas. Top with the final sauce layer and remaining 4 tortillas.

Scatter the remaining cheddar cheese evenly over the top.

Bake uncovered for 30–35 minutes, until the edges bubble and the top is light golden.

Let rest 5 minutes. Garnish with sliced green onion and serve warm.