A delightful twist on a classic Mexican dish, this casserole is layered with creamy cheese, tender chicken, and flavorful enchilada sauce.
Chop the fresh cilantro and set it aside.
Use a sharp knife to chop the cilantro finely for even distribution.
In a mixing bowl, combine the softened cream cheese, 1.5 cups of shredded cheddar cheese, and half of the chopped cilantro. Mix until smooth.
Ensure the cream cheese is at room temperature for easier mixing.
Spread a thin layer of enchilada sauce on the bottom of a baking dish.
This prevents the tortillas from sticking to the dish.
Dip four tortillas into the enchilada sauce and layer them over the sauce in the baking dish.
Overlap the tortillas slightly to cover the bottom completely.
Spread half of the cream cheese mixture over the tortillas, then top with 1 cup of shredded chicken and half of the chopped onion.
Use a spatula to spread the mixture evenly for consistent layers.
Repeat the layering process with the remaining tortillas, cream cheese mixture, chicken, and onion.
Press down gently on the layers to compact them slightly.
Pour the remaining enchilada sauce over the top layer and sprinkle with the remaining cheddar cheese.
Ensure the sauce covers the top completely to keep the dish moist.
Bake in a preheated oven at 375°F (190°C) for 20 minutes, or until the cheese is melted and bubbly.
Place the dish on a baking sheet to catch any drips.
Let the casserole rest for 10 minutes before serving. Garnish with the remaining chopped cilantro.
Resting allows the layers to set for easier slicing.
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