Ingredients:

  • 1.5 lbs cooked chicken breast, shredded
  • 2 cups full-fat sour cream
  • 15 oz green enchilada sauce
  • 4 oz canned diced green chiles
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 15 standard corn tortillas
  • 3 cups shredded Monterey Jack and Sharp Cheddar cheese blend
  • 0.5 cup fresh cilantro, chopped

Instructions:

  1. In a large mixing bowl, whisk together the sour cream, green enchilada sauce, diced green chiles, cumin, garlic powder, and onion powder until the mixture is uniform.
  2. Transfer one cup of the prepared sauce to a separate bowl and toss with the shredded chicken to ensure the protein is well-moistened.
  3. Spread a thin layer of the remaining plain sauce on the bottom of a 9x13 inch baking dish to prevent sticking.
  4. Lay down a foundation of corn tortillas (cut into halves or quarters), overlapping them slightly to cover the entire base of the dish.
  5. Spread half of the saucy shredded chicken over the tortilla layer, then sprinkle with a generous handful of the cheese blend.
  6. Repeat the layers with the remaining tortillas, chicken, and sauce, finishing with a top layer of the remaining cheese blend.
  7. Bake in a preheated oven at 350°F (175°C) for 30 minutes, or until the cheese is golden and bubbling.
  8. Remove from oven and garnish with fresh chopped cilantro before serving.