Ingredients
Scale
- 4 cups shredded chicken (cooked any way you prefer—boiled, baked, grilled, or store-bought rotisserie)
- 1 can (10.5 oz) cream of chicken soup
- 1 can (4 oz) diced green chilies
- 1 cup sour cream (light, regular, or even Greek yogurt)
- ⅔ cup milk (whole milk is preferred for creaminess, but 2% or plant-based milk also works)
- 3 cups shredded sharp cheddar cheese
- 12 corn tortillas
- 1 teaspoon garlic powder
- 2 tablespoons dried chopped onion
- Freshly ground black pepper to taste
Equipment Needed
- 9″×13″ baking dish
- Non-stick cooking spray
- Medium mixing bowl
- Spoon or spatula for mixing and spreading
- Foil for covering the dish while baking
- Knife or kitchen scissors for cutting tortillas
Instructions
Assembly and Baking
- Start by lining the bottom of the baking dish with the quartered tortilla pieces from the first 6 tortillas. Try to create a full layer that covers the bottom, even if some pieces overlap slightly.
- Spread 2 cups of shredded chicken evenly over the tortilla layer.
- Spoon and spread half of the sour cream mixture on top of the chicken. Use the back of the spoon or a spatula to smooth it out across the surface.
- Sprinkle half of the shredded cheese over the sour cream layer, distributing it evenly.
- Repeat the layering process:
- Cut the remaining 6 tortillas into quarters and place them over the cheese layer.
- Add the remaining 2 cups of shredded chicken.
- Pour and spread the rest of the sour cream mixture over the chicken.
- Finish by topping with the remaining shredded cheese.
- Cover the dish tightly with foil. This will help the casserole bake evenly and keep the cheese from browning too quickly.
- Bake in the preheated oven for 40 minutes. The cheese should be fully melted and bubbly, and the casserole heated through.
- Remove from the oven and let it sit uncovered for 5–10 minutes before slicing. This resting time helps the layers set and makes serving easier.
Notes
Assembly and Baking
- Start by lining the bottom of the baking dish with the quartered tortilla pieces from the first 6 tortillas. Try to create a full layer that covers the bottom, even if some pieces overlap slightly.
- Spread 2 cups of shredded chicken evenly over the tortilla layer.
- Spoon and spread half of the sour cream mixture on top of the chicken. Use the back of the spoon or a spatula to smooth it out across the surface.
- Sprinkle half of the shredded cheese over the sour cream layer, distributing it evenly.
- Repeat the layering process:
- Cut the remaining 6 tortillas into quarters and place them over the cheese layer.
- Add the remaining 2 cups of shredded chicken.
- Pour and spread the rest of the sour cream mixture over the chicken.
- Finish by topping with the remaining shredded cheese.
- Cover the dish tightly with foil. This will help the casserole bake evenly and keep the cheese from browning too quickly.
- Bake in the preheated oven for 40 minutes. The cheese should be fully melted and bubbly, and the casserole heated through.
- Remove from the oven and let it sit uncovered for 5–10 minutes before slicing. This resting time helps the layers set and makes serving easier.
- Prep Time: 20 minutes
- Cook Time: 40 minutes