Ingredients
Method
Creamy Filling Preparation
- Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch ceramic baking dish with olive oil spray.
- In a large mixing bowl or skillet over low heat, combine softened cream cheese, sour cream, and warm chicken bone broth. Whisk until silky smooth and uniform.
- Stir in the undrained diced green chiles, ground cumin, garlic powder, onion powder, sea salt, and black pepper until fragrant and well incorporated.
- Fold in the shredded cooked chicken and 1 cup of the shredded Monterey Jack cheese until all chicken shreds are luxuriously coated in creamy green chile sauce.
Assembling & Baking the Casserole
- Spread ½ cup of the creamy sauce mixture across the bottom of the prepared 9x13 baking dish to prevent sticking.
- Arrange half of the halved corn tortillas across the dish, overlapping slightly to create a sturdy solid base layer.
- Spread half of the creamy green chile chicken filling evenly over the tortillas, then sprinkle with ½ cup of shredded cheese.
- Add the remaining tortilla halves in a single even layer, then top with the remaining chicken filling.
- Crown the entire casserole generously with the remaining Monterey Jack and sharp cheddar cheese.
- Bake uncovered at 375°F (190°C) for 20 to 25 minutes until the cheese is bubbling vigorously and the edges turn appetizingly golden-brown.
- Remove from the oven and let rest for 10 minutes so the creamy layers set for clean, beautiful slicing. Garnish with chopped fresh cilantro, ripe avocado slices, and fresh lime wedges before serving warm!