Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Arrange 6 tortillas at the bottom of the dish to serve as the base layer.
In a spacious mixing bowl, combine sour cream, cream of chicken soup, jalapenos, milk, garlic and onion powder, salt, pepper, and paprika.
Whisk until the sauce achieves a thick, but spreadable consistency. You may need to add more milk, depending on the condensed soup used.
Layer 2 cups of shredded chicken on top of the tortillas, followed by half of the prepared sauce and half of the cheese blend.
Create a second layer following the same sequence—tortillas, chicken, sauce, and cheese.
Bake for 30-35 minutes or until the cheese turns golden and bubbly.
Notes
Opt for rotisserie or slow-cooked chicken for enhanced flavor.
For custom-sized tortillas, simply trim larger ones to fit your dish.
Use a blend of Mexican cheeses like Cheddar, Mozzarella, and Monterey Jack for the perfect melt.
Always taste the sauce before seasoning with extra salt and pepper, as the condensed soup may already contain salt.
Additional Ingredients to Consider
Spice up your dish with variations like sweet corn, bell peppers, finely sliced mushrooms, or onions. You can even add these ingredients raw—they’ll bake to perfection!
Sauce Consistency
For a creamier sauce, you can thin it out with a bit more milk if needed.
Nutrition
Calories: 379kcal | Carbohydrates: 46.3g | Protein: 30.4g | Fat: 10.9g | Saturated Fat: 4.5g | Cholesterol: 68mg | Sodium: 347mg | Potassium: 804mg | Fiber: 6.5g | Sugar: 7.8g | Calcium: 76mg | Iron: 38mg
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