Ingredients

• 10 oz cooked chicken breast, shredded
• 16 oz green chile enchilada sauce, divided
• 4 oz canned green chiles, chopped (1 small can)
• 12 oz Monterey Jack cheese, shredded and divided
• 1 cup sour cream
• 10 medium flour tortillas

• 3 sprigs fresh cilantro, chopped
• 3 green onions, sliced
• 1 medium tomato, diced

Instructions

1. Preheat the oven to 425°F. Lightly grease a 9×13-inch baking dish and set aside.
2. In a large bowl, combine the shredded chicken, 8 oz of the enchilada sauce, the chopped green chiles, and half the shredded Monterey Jack. Stir until well combined.
3. In a second bowl, whisk together the remaining 8 oz of enchilada sauce and the sour cream until smooth. Pour half of this sauce mixture into the bottom of the prepared baking dish and spread it evenly.
4. Warm the tortillas in the microwave for 20–30 seconds until pliable. Place a few tablespoons of the chicken mixture in the center of each tortilla, roll tightly, and place seam-side down in the baking dish. Repeat with all 10 tortillas.
5. Pour the remaining sauce evenly over the rolled tortillas. Sprinkle the remaining Monterey Jack cheese over the top.
6. Bake uncovered for 25 minutes, until the cheese is fully melted and bubbling at the edges.
7. Remove from the oven and rest for 3–4 minutes. Top with chopped cilantro, green onions, and diced tomato before serving.

• Rotisserie chicken shortcut: Grab a store-bought rotisserie chicken and shred it while warm — it saves 20+ minutes and adds incredible flavor.
• Make it 24 hours ahead: Assemble the casserole, cover tightly, and refrigerate. Add 5–8 extra minutes to bake time if going in cold from the fridge.
• Corn vs. flour tortillas: Flour rolls more easily; corn gives a more traditional flavor. Both work — your call.
• Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a 350°F oven covered with foil for 15–20 minutes.
• Freeze it: Assemble unbaked, wrap tightly, and freeze for up to 2 months. Thaw overnight before baking.