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Instructions:
- Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Heat olive oil in a skillet over medium heat. Sauté the diced onion until soft and translucent.
- Add the green chiles, cumin, garlic powder, and shredded chicken. Season with salt and pepper, and stir until well combined and heated through.
- In a separate bowl, whisk together the sour cream and green enchilada sauce until smooth.
- Spread a thin layer of the sauce mixture over the bottom of the prepared baking dish.
- Add a layer of tortillas, followed by the chicken mixture, sauce, and cheese. Repeat the layers until all ingredients are used, finishing with a generous layer of cheese on top.
- Bake uncovered for 25–30 minutes, or until the casserole is bubbly and lightly golden.
- Remove from the oven, garnish with fresh cilantro, and let rest for 5 minutes before serving.
Variations
- Add roasted corn or black beans between layers for extra texture and flavor.
- Use rotisserie chicken for even quicker preparation.
- Substitute pepper jack cheese for a spicier kick.
- Make it vegetarian by replacing chicken with sautéed mushrooms and zucchini.
Tips
- Let the casserole rest before slicing to help the layers set cleanly.
- Lightly warming the tortillas makes them easier to layer without breaking.
- This dish reheats well and tastes even better the next day.
- Serve with fresh lime wedges to brighten the rich, cheesy flavors.
