Ingredients:

  • 10.5 oz (298g) condensed cream of chicken soup
  • 1 cup (240g) sour cream
  • 7 oz (198g) canned diced green chiles
  • 0.5 tsp (2.5g) ground cumin
  • 0.5 tsp (2.5g) garlic powder
  • 4 cups (600g) shredded rotisserie chicken breast
  • 15 corn tortillas, cut into 1-inch strips
  • 0.5 cup (120ml) chicken broth
  • 2 cups (225g) shredded Monterey Jack cheese
  • 0.25 cup (15g) fresh cilantro, chopped
  • 0.5 small white onion, finely diced

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a large mixing bowl, whisk together the condensed soup, sour cream, green chiles, cumin, and garlic powder. Whisk in the chicken broth until the sauce is glossy.
  3. Spread a thin layer of sauce on the bottom of a 9x13 inch baking dish. Layer half of the tortilla strips, followed by half of the shredded chicken, and half of the remaining sauce.
  4. Repeat the layers once more with the remaining tortillas, chicken, and sauce. Top generously with shredded Monterey Jack cheese.
  5. Bake for 20 minutes until the edges are bubbling and the cheese is golden brown. Let rest for 5 minutes before serving.