Chicken Enchilada Casserole

Ingredients

• 2 Tbsp. canola oil
• 1 large sweet onion, diced (about 1½ cups)
• 2 large poblano peppers, seeded and diced (about 2 cups)
• 3 garlic cloves, minced
• 2 (10¾-oz.) cans cream of chicken soup
• 1 (8-oz.) container sour cream
• 2 (4½-oz.) cans chopped or diced green chiles
• 1 cup chicken broth
• 1 (1-oz.) envelope taco seasoning mix
• 18 (6-inch) corn tortillas, quartered
• 6 cups shredded cooked chicken
• 8 oz. extra-sharp Cheddar cheese, shredded (about 2 cups)
• 8 oz. pepper Jack cheese, shredded (about 2 cups)

Instructions

1. 1Warm the oven to 350°F. Pour the canola oil into a large skillet and set it over medium-high heat. Sauté the diced sweet onion and poblano peppers until they soften, which takes about 5 minutes. Toss in the minced garlic and cook for 1 more minute.
2. 2Mix the cream of chicken soup, sour cream, green chiles, chicken broth, and taco seasoning into the skillet. Take the pan off the heat once everything is well combined.
3. 3Lightly grease a 13- by 9-inch baking dish. Spoon 1 cup of the warm soup mixture into the bottom and spread it out into an even layer.
4. 4Place 24 of the corn tortilla quarters over the sauce, letting them overlap slightly. Scatter 3 cups of the shredded cooked chicken on top, followed by 3/4 cup of the Cheddar cheese and 3/4 cup of the pepper Jack cheese. Pour 1 1/2 cups of the soup mixture evenly over the cheese.
5. 5Build a second layer exactly like the first using the tortillas, chicken, cheeses, and sauce. Finish the casserole by arranging the last 24 tortilla quarters on top, then cover them with the remaining soup mixture and the rest of the shredded cheeses.
6. 6Transfer the dish to the preheated oven and bake for 45 to 50 minutes, until the edges are bubbling and the cheese turns golden brown. Move the casserole to a wire rack and let it rest for 15 minutes before slicing and serving.

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