Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or a little olive oil.
Prepare the Chicken:
If you haven’t already, cook and shred the chicken. You can either boil the chicken breasts until cooked through or use a rotisserie chicken for convenience.
Make the Sauce Mixture:
In a large bowl, combine the enchilada sauce, cream of chicken soup, and sour cream. Add the garlic powder, onion powder, cumin, chili powder, and a pinch of salt and pepper. Stir everything together until well combined.
If you’re using green chilies and onions, add them to the sauce mixture and mix in.
Assemble the Casserole:
Spread a thin layer of the sour cream sauce mixture on the bottom of the prepared baking dish.
Add a layer of tortilla strips (or chips) on top of the sauce.
Layer half of the shredded chicken over the tortillas.
Spread half of the remaining sour cream mixture over the chicken and sprinkle with 1 cup of shredded cheese.
Repeat the layers: add the remaining tortilla strips, then the rest of the chicken, the rest of the sauce, and top with the remaining cheese.
Bake:
Cover the casserole with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes or until the cheese is melted and bubbly and the casserole is heated through.
Garnish and Serve:
Once the casserole is done, remove it from the oven and let it rest for 5-10 minutes.
Garnish with fresh cilantro or green onions if desired.
Serve with a side of Mexican rice, black beans, or a simple salad.
