Ingredients
Method
Make the Casserole
- Cook and shred enough chicken to measure 4 cups, using rotisserie chicken, poached breasts, or any preferred method.
- Heat the oven to 350°F.
- Coat a 9x13-inch baking dish with nonstick cooking spray.
- In a large bowl, stir together the cream of chicken soup, sour cream, milk, diced green chiles, garlic powder, and dried minced onion. Season with black pepper to taste.
- Stack 6 of the corn tortillas and cut each stack in half twice to make quarters.
- Spread the tortilla pieces evenly over the bottom of the prepared baking dish.
- Scatter half of the shredded chicken (2 cups) over the tortilla layer.
- Pour half of the sour cream mixture over the chicken and spread it with a spoon into an even layer.
- Sprinkle half of the shredded sharp cheddar cheese over the sauce.
- Cut the remaining 6 tortillas into quarters and arrange them over the cheese.
- Repeat the layering with the remaining chicken, the rest of the sauce, and the remaining cheddar.
- Cover the dish tightly with aluminum foil and bake for 40 minutes, until hot and bubbling.
Nutrition
Notes
Use a 9x13-inch baking dish so the layers stack evenly; a smaller dish will make the casserole too thick.
If you like extra heat, swap the mild diced chiles for hot green chiles or add a minced jalapeno.
Rotisserie chicken is a great shortcut; just pull the meat off the bones and skip the extra seasoning.
This casserole can be assembled the night before, covered, and refrigerated. Bake it the next day, adding about 10 minutes to the cook time.
Leftovers keep well in an airtight container in the fridge for up to 4 days and can be reheated in the microwave or oven.
Let the casserole rest for 5 minutes after baking so the layers hold together when sliced.
Pair it with Spanish rice, beans, guacamole made from California Hass avocados, or a fresh green salad.