A flavorful and lighter take on a classic Mexican-inspired casserole, perfect for family dinners.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and the right texture.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened.
Stir occasionally to prevent burning and ensure even cooking.
Add the diced green chiles and enchilada sauce to the skillet. Stir to combine.
Use a spatula to scrape the bottom of the skillet for even mixing.
Stir in the cream cheese until melted and the mixture is smooth.
Cut the cream cheese into smaller pieces for faster melting.
Layer the bottom of a greased casserole dish with half of the tortillas. Spread half of the chicken mixture over the tortillas.
Overlap the tortillas slightly to cover the bottom evenly.
Repeat the layering process with the remaining tortillas and chicken mixture. Top with shredded cheddar cheese.
Press down gently on the layers to compact them slightly.
Bake in the preheated oven for 30 minutes, or until the cheese is melted and bubbly.
Place the casserole dish on a baking sheet to catch any drips.
Let the casserole rest for 10 minutes before serving.
Resting allows the layers to set and makes serving easier.
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