White Chicken Enchilada Casserole

Instructions

1. 1
   Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish.
2. 2
   In a large bowl, combine cream of chicken soup, sour cream, milk, green chiles, garlic powder, cumin, salt, and black pepper. Whisk until smooth.
3. 3
   Spoon a small amount of sauce in the bottom of the baking dish. Top with a layer of corn tortillas (overlapping if needed).
4. 4
   Add half the shredded chicken on top of the tortillas. Sprinkle with 1 cup of cheese, then spoon over about one-third of the sauce mixture.
5. 5
   Repeat layering: tortillas, remaining chicken, 1/2 cup cheese, another third of the sauce.
6. 6
   Finish with a final layer of tortillas, the rest of the sauce, and top with the remaining 1/2 cup cheese.
7. 7
   Cover with foil and bake for 25 minutes. Remove the foil and bake an additional 10-15 minutes, until hot and bubbly.
8. 8
   Cool for 10 minutes before garnishing with cilantro and green onions, if using. Slice and enjoy!