1-Preheat and Prep: First, preheat your oven to 350 degrees Fahrenheit. Prepare your ingredients by shredding the cooked chicken and chopping the garlic, jalapeño, and onion ahead of time. This keeps everything organized and makes the process flow easily.

2-Cook the Filling: Next, heat 2 tablespoons of canola oil in a large skillet over medium heat. Add the 3 finely chopped garlic cloves, 1 seeded and finely chopped jalapeño, and 1 diced large onion, then sauté until softened, about 3 minutes. Stir in 3 cups of shredded cooked chicken, 2 (4-ounce) cans of diced green chiles, 1/2 teaspoon paprika, and salt and black pepper to taste.

3-Add Sauce and Finish Filling: Reserve 1/2 cup of the green enchilada sauce from the 3 (10-ounce) cans, then add the rest to the skillet and cook until heated through, about 1 to 2 minutes. Turn off the heat and mix in 2/3 cup sour cream to create a creamy base for your layers.

4-Assemble the Casserole: Spread the reserved 1/2 cup enchilada sauce in the bottom of a 9-by-13-inch baking dish. Arrange 12 corn tortilla halves on the bottom, overlapping as needed, then add one-third of the chicken mixture and sprinkle with 1 cup monterey jack cheese. Repeat with the remaining tortilla halves, chicken mixture, and cheese for three full layers.

5-Bake and Serve: Bake the casserole for 30 to 35 minutes until it’s bubbling and golden brown. Let it rest for 10 minutes before sprinkling with chopped fresh cilantro and serving. This step ensures the flavors settle and makes it easier to slice. For more sauce ideas, check out this helpful resource on enchilada sauce basics, which can inspire your next meal.