1-Preheat oven and prepare dish: Diving into making this white chicken enchilada casserole is simple and fun, even if you’re new to the kitchen. Start by preheating your oven to 350°F and greasing a 9×13-inch baking dish with non-stick spray to keep everything from sticking. This step sets the stage for a smooth baking process.

2-Mix chicken and seasonings: Next, mix 3 cups of shredded cooked chicken with 1 cup of shredded Monterey Jack cheese, along with ½ teaspoon each of garlic powder, salt, and ground black pepper in a bowl. This creates a flavorful base that brings the dish to life.

3-Make the sauce: On the stovetop, melt 3 tablespoons of butter, whisk in 3 tablespoons of all-purpose flour, then gradually add 2 cups of chicken broth, 1 cup of sour cream, 2 ounces of cream cheese, and the 4-ounce can of diced green chiles. Cook this mixture until it thickens into a creamy sauce.

4-Layer and bake: Now for the fun part: layering! Halve or quarter the 12 taco-size flour tortillas and begin building your casserole in the prepared dish. Start with a layer of tortillas, followed by the chicken mixture, then pour on some of the sauce, and repeat for three layers total. Top it all off with the remaining 1 cup of shredded Monterey Jack cheese. Bake the casserole uncovered for 30 minutes until it’s bubbly and hot throughout. For a golden finish, broil it briefly to brown the top. Let it cool a bit, then garnish with fresh parsley or cilantro before serving. This method not only ensures even cooking but also lets the flavors meld beautifully.