Chicken Enchilada Casserole in 45 Minutes

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, combine the softened cream cheese, sour cream, and 1.5 cups of the green enchilada sauce. Whisk until the mixture is smooth and velvety.
3. Fold in the shredded chicken, diced green chiles, garlic powder, salt, and pepper until the chicken is thoroughly coated.
4. Spread a thin layer of the remaining 1/2 cup of enchilada sauce across the bottom of a 9x13 inch baking dish to prevent sticking.
5. Place a single layer of tortilla pieces over the sauce. Spread one-third of the chicken mixture evenly over the tortillas, then sprinkle with one-third of the Monterey Jack cheese.
6. Repeat the layering process two more times: tortillas, chicken, cheese.
7. Top the final layer with the remaining cheese.
8. Bake for 25–30 minutes, or until the edges are bubbling and the cheese has turned a deep, golden brown.
9. Let the casserole rest for 5–10 minutes before slicing to allow the layers to set.
10. Garnish with fresh cilantro and sliced jalapeños if desired.