Preheat your oven to 350°F (175°C).
In a skillet, heat the olive oil over medium heat and sauté the chopped onion until translucent, about 5 minutes.
In a large bowl, mix together the shredded chicken, green enchilada sauce, diced green chiles, sour cream, sautéed onions, and a pinch of salt and pepper.
Spread a thin layer of the chicken mixture on the bottom of a 9×13 inch baking dish.
Place 4 corn tortillas over the chicken mixture, overlapping as necessary.
Spread a third of the remaining chicken mixture over the tortillas, then sprinkle with a third of the cheddar and Monterey Jack cheeses.
Repeat the layers two more times, ending with a layer of cheese on top.
Cover the dish with foil and bake in the preheated oven for 25 minutes.
Unlock the Morning Magic of Bay Leaf and Cinnamon Tea
Love making a huge batch of this and freezing for later! Quick and easy meal!
The Best Pepperoni Bread Recipe
This classic vanilla is to die for
W.ar:ning! Eight pills that should not be consumed because they cause severe dementia
The Ultimate Housewife’s Guide to Banishing Bed Bugs for Good
They Say The Secret To Your Personality Is The Length Of This Finger. Mine’s Eerily True! Read
Cloves and Onion: A Timeless Tradition with Modern Benefits
Search Results for: Creamy Caramel Custard Pie