Make Chicken Mixture In a bowl, mix cream of chicken soup, sour cream, ⅓ cup enchilada sauce, salt, and pepper. Stir in chicken and green chilis until well combined.
Start Layering Spread ¼ cup enchilada sauce in bottom of an 8×8-inch baking dish. Layer 3 tortillas, tearing to fit.
Build Layers
Layer ⅓ of chicken mixture
Pour ⅓ cup enchilada sauce
Add 3 more tortillas
Repeat with another ⅓ of chicken mixture, sauce, and 1 cup cheese
Add final 3 tortillas
Top & Bake Spread remaining chicken mixture and sauce. Sprinkle remaining 1 cup cheese over top. Bake 25–30 minutes until bubbly and golden. Let rest 5–10 minutes before serving.
🍽 Tips & Variations
Use Monterey Jack or pepper jack for extra kick.
Add black beans or corn to the chicken mixture for texture.
Make ahead: Assemble and refrigerate, then bake fresh.
Serve with lime wedges and cilantro for brightness.
