Ingredients:

  • 4 cups shredded cooked chicken (approx. 600g)
  • 15 standard 6-inch corn tortillas
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 8 oz cream cheese, softened
  • 1 cup sour cream
  • 14 oz diced green chiles (two 7 oz cans)
  • 0.5 cup low-sodium chicken broth
  • 1 tsp ground cumin
  • 0.5 tsp smoked paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 2 cups Monterey Jack cheese, shredded
  • 1 cup sharp Cheddar cheese, shredded

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with non-stick spray.
  2. Heat olive oil in a skillet over medium heat. Sauté diced onions for 5 minutes until translucent, then add minced garlic and cook for 1 minute until fragrant.
  3. In a large mixing bowl, whisk together the softened cream cheese, sour cream, diced green chiles, chicken broth, cumin, and smoked paprika. Stir in the sautéed onions and garlic.
  4. Fold the shredded chicken into the green chile cream sauce until thoroughly coated.
  5. Layer the casserole: Spread a thin layer of sauce on the bottom of the dish, followed by a layer of corn tortillas. Spread half of the chicken mixture over the tortillas and top with 1/3 of the cheese.
  6. Repeat the layering process: Add another layer of tortillas, the remaining chicken mixture, and the remaining shredded cheese.
  7. Bake for 25–30 minutes until the cheese is bubbling and golden brown. Let rest for 10 minutes before serving to allow the casserole to set.