A delicious and easy-to-make casserole featuring tender chicken, creamy cheese, and flavorful green chilies.
Preheat your oven to 375°F (190°C).
Ensure the oven is fully preheated for even cooking.
Cook the chicken in a skillet over medium heat until fully cooked, then shred it.
Use two forks to shred the chicken easily.
Mix the shredded chicken with cream cheese, green chilies, and spices in a bowl.
Ensure the cream cheese is softened for easier mixing.
Layer two tortillas at the bottom of a greased baking dish.
Cut the tortillas to fit the dish if necessary.
Spread half of the chicken mixture over the tortillas and sprinkle with cheese.
Distribute the mixture evenly for consistent flavor.
Repeat the layers with the remaining tortillas, chicken mixture, and cheese.
Press down gently to compact the layers.
Pour the enchilada sauce over the top and sprinkle with the remaining cheese.
Ensure the sauce covers the entire surface for even baking.
Bake in the preheated oven for 20 minutes or until bubbly and golden.
Let the casserole rest for 5 minutes before serving.
Serve warm and enjoy your delicious casserole.
Garnish with fresh cilantro or a dollop of sour cream for extra flavor.
