A flavorful and easy-to-make casserole that combines tender chicken, tortillas, and a creamy, cheesy topping.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and the perfect texture.
Grease a large baking dish with cooking spray or butter.
Greasing the dish prevents sticking and makes cleanup easier.
Spread the shredded chicken evenly in the baking dish.
Ensure the chicken is evenly distributed for consistent flavor.
Tear the tortillas into bite-sized pieces and layer them over the chicken.
Tearing the tortillas allows for easier serving and a rustic look.
In a mixing bowl, combine the diced onion, green chili salsa, cream of chicken soup, cream of mushroom soup, and milk. Mix until smooth.
Mix thoroughly to ensure the flavors are well combined.
Pour the sauce mixture evenly over the chicken and tortillas.
Spread the sauce evenly to cover all layers.
Sprinkle the shredded cheddar and Monterey Jack cheeses on top.
Use freshly shredded cheese for the best melting quality.
Bake in the preheated oven for 45 minutes, or until bubbly and golden on top.
Check halfway through to ensure even cooking.
Let the casserole cool for 5 minutes before serving.
Cooling slightly helps the casserole set for easier serving.
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