Ingredients
Method
- Shred enough cooked chicken to measure 4 cups and set it aside.
- Heat the oven to 350°F.
- Lightly coat a 9-by-13-inch baking dish with nonstick cooking spray.
- In a large bowl, whisk together the cream of chicken soup, sour cream, milk, diced green chiles, garlic powder, dried minced onion, and black pepper until smooth.
- Cut 6 of the corn tortillas into quarters by slicing each one in half twice.
- Arrange the quartered tortillas in the bottom of the prepared dish, overlapping them slightly to cover the surface.
- Sprinkle half of the shredded chicken, about 2 cups, evenly over the tortillas.
- Pour half of the sour cream mixture over the chicken and spread it out with a spoon.
- Scatter half of the shredded cheddar cheese evenly over the sauce.
- Cut the remaining 6 tortillas into quarters and place them on top of the cheese layer.
- Repeat the layers with the remaining shredded chicken, the remaining sour cream mixture, and the remaining cheddar cheese.
- Cover the dish tightly with foil and bake for 40 minutes, until hot and bubbly throughout.
Nutrition
Notes
Substitute Monterey Jack, pepper Jack, or a Mexican cheese blend for the cheddar if you like.
Use low-sodium cream of chicken soup if you are watching salt, and season the chicken lightly.
Char or warm the tortillas in a dry skillet before layering to soften them and add extra flavor.
Do not skip the foil; it keeps the casserole from drying out and helps the cheese melt evenly.
Leftovers keep in an airtight container in the refrigerator for up to 3 days.
Assemble the casserole up to 1 day ahead, cover, and refrigerate; add 10 minutes to the bake time if starting cold.
Serve with guacamole, sliced avocado, Spanish rice, refried beans, or a fresh green salad.
