Ingredients

The following ingredients have 4 Servings
  • Cooking spray
  • 2 ¼ cups enchilada sauce (red or green)
  • 8 ounces cream cheese (room temperature)
  • 8 ounces mild diced green chiles (2 (4oz) cans)
  • 3 cups of cooked cubed or shredded chicken breast
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1/4 teaspoon kosher salt
  • 2 cups Monterey Jack cheese (shredded)
  • 6 large or 8 medium tortillas (corn or flour)

Instruction

  • Preheat the oven to 350 degrees. Spray a 2-quart or 9x9 baking dish with cooking spray.
  • In a large mixing bowl, combine the cream cheese, diced green chiles, chicken, garlic powder, cumin, and salt together until everything is well distributed.
  • Spread 1/4 cup of sauce over the bottom of the baking dish. Layer 2-3 tortillas, cutting in half to fit if needed, over the sauce so that the bottom of the pan is covered.
  • Spread half of the chicken mixture over the tortillas. Drizzle ½ cup of the enchilada sauce over the mixture of chicken, and then sprinkle with ½ cup of cheese.
  • Top with a second layer of tortillas. Spread the remaining half of the chicken mixture over the tortillas, drizzle with ½ cup of the enchilada sauce and sprinkle with ½ cup of shredded cheese.
  • Top with a final layer of tortillas and then pour the remaining 1 cup of enchilada sauce over the tortillas, spreading to cover. Sprinkle the remaining 1 cup of cheese over the tortillas.
  • Cover with foil and bake for 30 minutes. Uncover and bake for an additional 10 minutes, or until cheese is melted and browned.
  • Remove the casserole from the oven and let rest for 5-10 minutes before serving with desired toppings.