A hearty and flavorful casserole combining tender chicken, creamy sauce, and cheesy layers.
Place the chicken breasts in a large saucepan and cover with water.
Ensure the chicken is fully submerged for even cooking.
Add oregano, garlic powder, and salt to the water.
Stir the spices into the water to distribute the flavors.
Bring the water to a boil, then reduce the heat and simmer until the chicken is cooked through, about 20 minutes.
Check the chicken's doneness by ensuring it is no longer pink inside.
Remove the chicken from the water and shred it using two forks.
Let the chicken cool slightly before shredding to make it easier to handle.
In a mixing bowl, combine the sour cream, diced green chilies, and a ladle of the chicken cooking broth.
Adjust the broth amount to achieve a creamy but pourable consistency.
Preheat the oven to 350°F (175°C).
Ensure the oven is fully preheated for even baking.
In a casserole dish, layer 6 tortillas to cover the bottom.
Overlap the tortillas slightly to ensure full coverage.
Spread half of the sauce mixture over the tortillas, then sprinkle with half of the shredded cheese.
Use a spoon to evenly distribute the sauce and cheese.
Add a layer of shredded chicken and diced onion.
Dice the onion finely for a more even distribution.
Repeat the layers with the remaining tortillas, sauce, chicken, and cheese.
Press down gently on the layers to compact them slightly.
Bake the casserole in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
Check the casserole halfway through to ensure even cooking.
Remove from the oven and let it rest for 5 minutes before serving.
Resting allows the layers to set and makes serving easier.
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