Chicken Enchilada Casserole

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Step 1

Preheat Oven: Set to 375°F (190°C). Lightly grease multiple large baking dishes.

Step 2

Prepare Filling:

Step 3

In a large mixing bowl, combine shredded chicken, drained Ro-Tel, sour cream, cream of chicken soup, garlic powder, onion powder, cumin, and chili powder (if using).

Step 4

Stir well to ensure even distribution of ingredients.

Step 5

Layer the Casseroles:

Step 6

Spread a small amount of the chicken mixture on the bottom of each baking dish.

Step 7

Place flour tortillas over the mixture, covering the dish (tear them if needed to fit).

Step 8

Spread another layer of the chicken mixture over the tortillas.

Step 9

Sprinkle with shredded cheese.

Step 10

Repeat layers until all ingredients are used, finishing with cheese on top.

Step 11

Bake:

Step 12

Cover with foil and bake for 20 minutes.

Step 13

Remove foil and bake for an additional 10 minutes until cheese is bubbly and lightly golden.

Step 14

Serve:

Step 15

Let sit for 5 minutes before slicing.

Step 16

Garnish with chopped cilantro, jalapeños, or a drizzle of extra sour cream if desired.