Creamy 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. 1Preheat the oven to 350°F. Heat the canola oil in a large skillet over medium-high heat. Sauté the diced sweet onion and poblano peppers until they soften, about 5 minutes. Toss in the minced garlic and cook for 1 more minute. Stir constantly here so the garlic doesn't burn and turn bitter.
2. 2Stir the cream of chicken soup, sour cream, green chiles, chicken broth, and taco seasoning into the skillet. Remove the pan from 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 into an even layer.
4. 4Arrange 24 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. 6Bake 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. This resting time helps the layers set so they don't fall apart when you serve.

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