Step 1

Preheat oven to 425˚F.

Step 2

Combine the shredded chicken, enchilada sauce (reserve 1 tablespoon,) and green chiles in a large bowl and mix to combine.

Step 3

Pour the reserved enchilada sauce in an 8x8" casserole dish and spread to cover the bottom. Lay half of the tortillas in the bottom of the dish. You can cut the tortillas to fit if needed.

Step 4

Add half the chicken mixture, then top with half the cheese. Repeat with tortillas, meat, and cheese.

Step 5

Bake for 20 minutes, or until the edges are bubbling and the casserole is hot throughout.

Step 6

Garnish with your choice of chopped green onions, fresh cilantro, or pico de gallo.