Creamy Green Chile Chicken Casserole

Instructions:

1. In a large bowl, combine the green enchilada sauce, sour cream, minced garlic, and cumin. Stir until the mixture is smooth and velvety.
2. Fold in the shredded chicken and diced green chiles until the meat is completely enveloped in sauce.
3. Spread a thin layer of the sauce mixture across the bottom of a 9x13 inch baking dish.
4. Arrange half of the tortilla strips in an even layer over the base.
5. Pour half of the chicken mixture over the tortillas, then sprinkle with half of the cheese.
6. Repeat the layering process with the remaining tortillas, remaining chicken mixture, and the final layer of cheese.
7. Bake in a preheated oven at 375°F (190°C) for 20–25 minutes until the sauce is bubbling around the edges and the cheese is golden brown.
8. Let the casserole rest for 5 minutes before serving to allow the sauce to set. Garnish with chopped cilantro.