Preheat your oven to 375°F. This is an important first step that ensures your casserole cooks evenly. While the oven is heating up, grab your trusty 9×12-inch casserole dish and grease it well, ensuring easy removal later.
In a large skillet set over medium heat, add the olive oil. Allow it to heat up before adding the diced onion and a pinch of kosher salt. Cook these for a couple of minutes until the onion softens and becomes translucent.
Next, stir in the minced garlic alongside the chili powder and ground cumin. This is where the magic happens! Cook this mixture for just another minute until fragrant.
Incorporate the shredded chicken into the skillet, making sure it gets well coated with the spices and onion. Remove the pan from heat and set it aside while you prepare the next layer.
In a separate large bowl, combine the salsa verde and sour cream. Stir until the sour cream is fully blended into the salsa verde, creating a beautifully creamy sauce.
Now, it’s time to start layering! Pour ¾ cup of the salsa verde mixture on the bottom of your prepared casserole dish. Lay down 8 halves of the corn tortillas in a single layer on top.
Next, layer half of the chicken mixture over the tortillas, followed by 1 cup of the salsa verde mixture and ½ cup of Monterey Jack cheese. This layering is crucial for achieving the desired taste and texture.
Repeat the process with another round of 8 tortilla halves, the remaining chicken mixture, 1 cup of salsa verde, and ½ cup of cheese. Feel free to press down gently on each layer as you go!
Finish with a final layer of 8 tortilla halves, the last of the salsa verde, and the remaining cheese. Make sure everything is nicely layered and even.
Now, pop the dish into the preheated oven and bake for 15 to 20 minutes. You’ll know it’s done when the cheese is melted and bubbling, creating a beautiful golden crust. Once out of the oven, let it sit for 5 to 10 minutes to allow the layers to set before serving.
