Step 1

Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch pan with cooking spray. Set aside.

Step 2

Whisk together the enchilada sauce and salsa verde.

Step 3

Toss the chicken with the garlic powder, onion powder, oregano, chili powder, cumin, salt and pepper.

Step 4

Spread 1/3 of the sauce in the bottom of the prepared pan. Layer eight tortilla halves across the sauce (see pictures in the post for a visual). Sprinkle 1/3 of the cheese over the tortillas followed by 1/2 of the chicken. Drizzle with 1/3 of the sauce.

Step 5

Layer another eight tortilla halves, 1/3 of the cheese, last 1/2 of the chicken, another 8-9 tortilla halves, remaining 1/3 cheese and remaining sauce.

Step 6

Cover with greased foil and bake for 35-40 minutes. Uncover and bake another 10-15 minutes until bubbly and cooked through. Sprinkle with chopped cilantro. Let rest for 10-15 minutes (it will set up and be less runny as it rests) before serving.