👩🍳 Instructions
1. Preheat & Prep
- Preheat oven to 350°F (175°C).
- Lightly grease a 9×13-inch baking dish.
- In a large bowl, mix chicken, enchilada sauce, sour cream, green chiles, garlic powder, onion powder, salt, and pepper.
- Stir until chicken is evenly coated.
3. Assemble the Layers
- Lay 4 tortillas across the bottom of the dish.
- Spoon half the chicken mixture over the tortillas.
- Sprinkle with 1 cup cheese.
4. Add the Second Layer
- Top with remaining 4 tortillas.
- Spread the rest of the chicken mixture.
- Sprinkle with remaining 1 cup cheese.
5. Bake to Perfection
- Bake for 25–30 minutes, until bubbly and golden at the edges.
6. Rest & Serve
- Let rest for 5–10 minutes.
- Garnish with fresh cilantro if desired.
- Slice and serve warm.
🌟 Chef’s Tips
- Rotisserie chicken adds flavor and saves time
- Taste the filling before layering — adjust salt if needed
- Resting helps the casserole set for cleaner slices
- Add a splash of broth or milk when reheating to restore creaminess
🧊 Storage Tips
- Store leftovers in an airtight container for up to 3 days
- Reheat in the oven at 350°F, or microwave single servings
- Freeze portions for future meals — thaw overnight in the fridge
💬 Final Thoughts
This casserole is pure comfort — creamy, cheesy, and full of flavor. It’s the kind of dish that feels like home, especially on busy nights when you want something warm and satisfying without the fuss.
Would you like help turning this into a printable card or a shareable post for your group? I’d love to help you craft a caption that gets people layering, baking, and sharing their own enchilada casserole traditions.
