Ingredients
3 cups cooked shredded chicken
10–12 corn tortillas
3 cups green chile enchilada sauce
2 cups shredded Monterey Jack cheese
1 cup shredded cheddar cheese
½ cup sour cream
½ cup diced white onion
1 teaspoon garlic powder
Salt and pepper to taste
Instructions
Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
In a bowl, mix shredded chicken with 1 cup of green chile sauce, garlic powder, salt, and pepper.
Spread a thin layer of enchilada sauce on the bottom of the dish. Layer tortillas to cover the bottom (cut to fit if needed).
Add half of the chicken mixture, sprinkle with onion, and top with a layer of Monterey Jack and cheddar.
Repeat layers: tortillas, remaining chicken, cheese, and sauce.
Finish with a final layer of tortillas, pour remaining sauce over the top, and cover generously with cheese.
Bake uncovered for 25–30 minutes until bubbly and lightly golden on top.
Let rest 10 minutes before slicing. Garnish with fresh cilantro if desired and serve warm.