Ingredients:

  • 1 cup green enchilada sauce
  • 4 oz cream cheese, softened
  • 1/2 cup sour cream
  • 1 tsp garlic powder
  • 1/2 tsp ground cumin
  • 3 cups shredded rotisserie chicken
  • 4 oz diced canned green chiles
  • 1 cup shredded Monterey Jack cheese
  • 2 tbsp fresh cilantro, chopped
  • 8-10 corn tortillas
  • 2 cups shredded Monterey Jack cheese

Instructions:

  1. In a large mixing bowl, beat the softened cream cheese until smooth. Stir in the green enchilada sauce, sour cream, garlic powder, and cumin until the sauce is uniform and smooth.
  2. Fold the shredded rotisserie chicken, diced green chiles, 1 cup of Monterey Jack cheese, and chopped cilantro into the sauce mixture until thoroughly coated.
  3. Spread a thin layer of the sauce mixture on the bottom of a 9x13 inch baking dish. Lay down a layer of corn tortillas, overlapping slightly. Spread half of the chicken mixture over the tortillas. Repeat the layer with tortillas and the remaining chicken mixture, finishing with a final layer of tortillas.
  4. Top the casserole with the remaining 2 cups of Monterey Jack cheese. Bake at 350°F (175°C) for 25-30 minutes, or until the cheese is bubbling and the edges are mahogany-colored.