cumin, chili powder, garlic powder, salt, and pepper. Stir in the cooked onions and half of the shredded chicken (reserve the other half for later).
Layer the casserole: In a greased 9×13-inch baking dish, start layering:
Spread a layer of torn tortillas on the bottom.
Add a third of the chicken mixture on top.
Sprinkle a third of the shredded cheddar and Monterey Jack cheeses.
Repeat this layering two more times (tortillas, chicken mixture, and cheese), ending with a top layer of cheese.
Bake the casserole: Cover the casserole with aluminum foil and bake for 25 minutes. Then, uncover and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
Garnish and serve: Remove the casserole from the oven and let it cool for 5 minutes. Top with chopped cilantro, if desired, and serve hot!
This creamy chicken enchilada casserole pairs wonderfully with a side of rice, refried beans, or a simple salad. Enjoy!
