1-First Steps: Prep and Cook the Filling: Begin by preheating the oven to 350°F (175°C) and gathering your ingredients. Heat the oil in a large skillet over medium heat, then add garlic, jalapeño, and onion. Sauté until softened, about 3 minutes, then stir in the chicken, green chiles, paprika, salt, and pepper.

2-First Steps: Prep and Cook the Filling: Reserve 1/2 cup of the enchilada sauce and add the rest to the skillet. Cook until warmed through, about 1 to 2 minutes, then remove from heat and mix in the sour cream. This creates a creamy base that’s full of flavor.

3-Assembling the Casserole: Spread the reserved 1/2 cup enchilada sauce in a 9-by-13-inch baking dish. Layer 12 tortilla halves over the sauce, overlapping as needed. Add one-third of the chicken mixture, then sprinkle with 1 cup of cheese.

4-Assembling the Casserole: Repeat the layers two more times for a total of three. This stacking method ensures every bite has the perfect mix of textures and tastes. For tips on variations, try this sweet potato casserole for inspiration on layering dishes.

5-Baking and Serving: Bake the casserole for 30 to 35 minutes until it’s bubbly and golden brown. Let it rest for 10 minutes before serving, and garnish with chopped cilantro. Adding extras like diced tomato or avocado can make it even better.

6-Baking and Serving: Using rotisserie chicken speeds things up, as mentioned in the tips. If you’re making adjustments for dietary needs, incorporate them seamlessly during assembly, like using vegan cheese if needed.