Ingredients:

  • cups cooked chicken, shredded
  • oz softened cream cheese
  • cup shredded Monterey Jack or Colby Cheese (for filling)
  • /4 cup finely diced red onion
  • (4 oz) can mild green chiles, diced and drained
  • teaspoon ground cumin
  • /2 teaspoon garlic powder
  • Salt and black pepper to taste
  • six-inch corn or flour tortillas
  • oz red or green enchilada sauce
  • cups reserved shredded cheese (for topping)
  • Cooking spray or oil

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. In a large bowl, combine the shredded chicken, softened cream cheese, 1 cup of the shredded Jack cheese, diced onion, drained green chiles, cumin, garlic powder, salt, and pepper. Mix until everything is evenly incorporated.
  3. Spoon a thin layer of enchilada sauce across the bottom of the prepared baking dish.
  4. Arrange half of the tortillas in a single layer over the sauce, overlapping slightly.
  5. Spread half of the prepared chicken mixture evenly over the first layer of tortillas. Spoon about one-third of the remaining enchilada sauce over the filling, then sprinkle with a small amount of the reserved topping cheese.
  6. Repeat the layers: Add the remaining tortillas, the rest of the chicken filling, and another layer of sauce.
  7. Top generously with the remaining enchilada sauce, ensuring all exposed tortillas are covered. Sprinkle the remaining 1.5 cups of cheese evenly over the top.
  8. Bake for 30–35 minutes, or until the sauce is bubbling vigorously and the cheese is melted and lightly browned.
  9. Let the dish rest for 10 minutes before slicing and serving to allow the structure to set.