Step by step

Method

4 steps

1. 1

   Heat the oven to 375°F. Mix 3 cups shredded cooked chicken with ½ cup red enchilada sauce, 1 can (4 oz) diced green chiles, ½ cup sour cream, and 1 teaspoon cumin until the chicken is evenly coated and creamy.

2. 2

   Spread a thin layer of enchilada sauce in a 9×13 dish so the bottom tortillas don't stick. Layer 4 corn tortillas (torn to fit), half the chicken mixture, a drizzle of sauce, and about 1 cup of the shredded Mexican cheese. Repeat once more. Finish with the last 4 tortillas, the remaining sauce (you want about 2 cups total sauce used across the dish), and the last cup of cheese — the top should look fully blanketed.

3. 3

   Cover with foil and bake 20 minutes so the middle heats through. Uncover and bake 8–10 more minutes until the cheese is bubbling and the edges look saucy and browned in spots.

4. 4

   Rest 10 minutes before slicing — hot enchilada casserole falls apart if you cut it right away. Garnish with cilantro and sliced olives if you want. You want stacked, saucy enchilada layers with melted cheese — not dry tortillas or a watery center.