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Preheat oven to 350 degrees F.
In a large skillet, on medium heat, sauté onion in olive oil until tender; about 5 minutes.
Add chicken, chicken broth, Better Than Bouillon base and cook until chicken is no longer pink.
Remove chicken with a slotted spoon and set aside, leaving juices in the skillet.
In the skillet with juices, heat together cream cheese, Greek yogurt, salsa verde, enchilada sauce, green chiles, cumin, garlic powder and lime juice. Mix until creamy, then add chicken back to the skillet, until chicken is heated through.
In a 9 x 9 baking dish, layer the cut-up tortillas on the bottom of the baking dish covering the bottom. (It will be about 4-5 tortillas for each layer.)
Alternate with corn tortillas, creamy chicken mixture, shredded cheese and repeat for three layers ending with cheese.
Place casserole dish on a baking sheet before placing in the oven in case it boils over. Bake for thirty minutes or until cheese is bubbling.
Wait 15-20 minutes before serving, as the casserole will be easier to cut into pieces once it has cooled slightly.
Garnish each slice with cilantro, avocado, sour cream and hot sauce if you choose.