Ingredients

• 2 cups cooked chicken, shredded or diced
• 2 cups shredded cheddar
• ⅓ cup sour cream
• 4 ounce canned diced green chiles, drained if needed
• 15 ounces canned green chili enchilada sauce
• 12 (6-inch) corn tortillas
• 10.5 ounces cream of chicken soup
• Salt and pepper to taste

• Sour cream
• Salsa
• Shredded lettuce
• Tomatoes
• Jalapeños

Instructions

1. Preheat the oven to 350°F.
2. In a large mixing bowl, combine the cream of chicken soup, sour cream, 1/3 cup enchilada sauce, salt, and pepper. Add the chicken and diced green chiles, then stir until the mixture is evenly combined.
3. Pour 1/4 cup enchilada sauce into the bottom of an 8-inch × 8-inch baking dish, spreading it evenly across the surface. Arrange 3 tortillas over the sauce to cover the bottom of the dish. Cut or tear the tortillas if necessary to fill empty spaces.
4. Spread one-third of the chicken mixture over the tortillas. Spoon 1/3 cup enchilada sauce over the chicken layer. Place 3 additional tortillas on top to form the next layer.
5. Add another one-third portion of the chicken mixture and spread evenly. Pour 1/3 cup enchilada sauce over it, then sprinkle 1 cup shredded cheese on top. Cover with 3 more tortillas.
6. Spread the remaining chicken mixture over the tortillas. Pour another 1/3 cup enchilada sauce on top. Finish this layer with the remaining tortillas.
7. Pour the remaining enchilada sauce over the entire casserole, making sure the tortillas are mostly covered so they stay moist while baking. Sprinkle the remaining cup of cheese over the top.
8. Bake for 25–30 minutes, until the cheese is melted and the casserole is hot and bubbling.
9. Remove from the oven and allow the casserole to rest for 5–10 minutes before serving to make slicing easier.