Chicken Enchilada Casserole

Ingredients (Serves 4–6):

2 cups cooked chicken, shredded

8 small flour or corn tortillas

2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)

1 (10 oz / 285 g) can red or green enchilada sauce

1 small onion, diced

2 cloves garlic, minced

1 teaspoon cumin

1/2 teaspoon chili powder

Salt and pepper, to taste

Optional toppings: sour cream, sliced jalapeños, chopped cilantro

Instructions:

Preheat oven: Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.

Cook onion and garlic: In a skillet over medium heat, sauté onion and garlic for 2–3 minutes until softened. Add shredded chicken, cumin, chili powder, salt, and pepper. Stir to combine.

Assemble casserole: Spread 1/2 cup enchilada sauce on the bottom of the prepared dish. Place 2 tortillas on top, then layer 1/3 of the chicken mixture and 1/3 of the shredded cheese. Repeat layers twice, ending with tortillas topped with remaining sauce and cheese.

Bake: Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes, until cheese is melted and bubbly.

Serve: Let the casserole rest for 5 minutes. Top with sour cream, jalapeños, and cilantro if desired. Slice and serve.