Sour Cream Chicken Enchilada Casserole

Ingredients

3 cups cooked, shredded chicken (rotisserie chicken works great)
2 cups sour cream
1 can (10.5 oz) cream of chicken soup
1 can (4 oz) diced green chiles (mild or hot)
2 cups shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
10 small flour tortillas (or 8 medium)
1 tsp garlic powder
1 tsp onion powder
½ tsp ground cumin (optional, for a smoky note)
Salt and pepper, to taste
Fresh cilantro or green onions for garnish (optional)

Directions

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.

In a bowl, mix sour cream, cream of chicken soup, green chiles, and seasonings (garlic powder, onion powder, cumin, salt, pepper). Stir until smooth and combined.

Spread a thin layer of the sauce on the bottom of the baking dish.

Tear tortillas into quarters or halves.

Layer: tortillas → chicken → sauce → cheese.

Repeat 2–3 layers, ending with sauce and cheese on top.

Cover with foil and bake for 25 minutes.

Uncover and bake another 10–15 minutes until bubbly and lightly golden.

Let sit for 5–10 minutes before serving.

Garnish with chopped cilantro or green onions.