Shredded Chicken Red Enchilada Sauce Green Chiles Cheddar Cheese Corn Tortillas Green Onions Sour Cream Pico de Gallo
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Combine the shredded chicken, enchilada sauce (reserve 1 tablespoon,) and green chiles in a large bowl and mix to combine. Layer tortillas in a dish.
Add half the chicken mixture, then top with half the cheese. Repeat with tortillas, meat, and cheese.
Bake for 20 minutes, or until the edges are bubbling and the casserole is hot throughout.