Spicy Chicken-Tortilla Chip Casserole

foodnetwork.com

Aaron

2 tablespoons unsalted butter, plus more for the dish

1 bunch scallions, chopped

2 cloves garlic, chopped

2 tablespoons all-purpose flour

1 teaspoon ground cumin

½ teaspoon dried oregano

¼ teaspoon cayenne pepper

1 ½ cups low-sodium chicken broth

1 cup heavy cream

1 ½ cups salsa verde

3 cups cubed rotisserie chicken, skin removed

1 15-ounce can white beans, drained and rinsed

1 cup fresh cilantro, plus more for topping

1 8-ounce bag tortilla chips, coarsely crushed (about 4 cups)

2 cups shredded mild cheddar cheese (about 8 ounces)

Directions at foodnetwork.com

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