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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Preheat oven to 375°F.
Mix salsa verde, green enchilada sauce, cream cheese, sour cream, cumin, garlic powder, onion powder, salt, and pepper in a bowl until mostly smooth.
Spread a thin layer of the sauce mixture in the bottom of a greased 9x13 baking dish.
Tear 5–6 corn tortillas into pieces and layer them across the bottom, overlapping slightly.
Add half the shredded chicken.
Spoon over about half of the remaining sauce.
Sprinkle with about 1 cup cheese.
Repeat with the remaining tortillas, chicken, sauce, and cheese.
Cover tightly with foil and bake for 25 minutes.
Remove the foil and bake another 10–15 minutes, until bubbling and lightly browned on top.
Let rest for 5–10 minutes before serving.
Finish with cilantro, green onion, avocado, or a little extra salsa verde if desired.
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For a spicier dish, add more diced green chiles or use a spicier salsa verde.
You can substitute the Monterey Jack cheese with any cheese blend of your choice.
Can I use flour tortillas instead of corn?
Yes, but the texture will be different as flour tortillas are softer.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days.
Can I make this dish ahead of time?
Yes, you can assemble it ahead and bake it when ready to serve.
What can I serve with this dish?
It pairs well with a side salad or rice.
Can I freeze this dish?
Yes, freeze before baking for best results. Thaw before baking.
