Begin by prepping all your ingredients. This makes the cooking process smooth. Chop the onion, mince the garlic, and shred that chicken.

If you haven’t cooked the chicken yet, a simple boiled or roasted chicken will work wonders.

In a large skillet, heat the vegetable oil over medium heat. Once hot, add the onion and garlic. Sauté until the onion turns translucent, about 5-7 minutes. Toss in the jalapeño and cook for an additional minute.

Into the skillet, add the shredded chicken, green chilies, smoked paprika, cumin, salt, and black pepper. Stir well to combine all the flavors. Warm through for about 3-5 minutes.

Grab a 9x13 inch baking dish. Spread a thin layer of enchilada sauce across the bottom. Add half of the halved tortillas in a single layer.

Next, spoon half the chicken mixture over the tortillas. Spread a third of the Monterey Jack cheese on top.

Then, repeat the layers: more tortillas, the remaining chicken mixture, another layer of enchilada sauce, and finish with the remaining cheese.

Preheat your oven to 350°F (175°C). Once heated, cover the casserole with aluminum foil and bake for about 20 minutes. Remove the foil and let it bake for another 10-15 minutes until bubbly and lightly golden. Enjoy the savory aroma as it fills your kitchen!

Once the casserole is out of the oven, allow it to cool for a few minutes. This will help the layers hold together. Serve it topped with fresh cilantro and a dollop of sour cream. Each forkful is sure to be a hit!