Chicken Enchilada Casserole

Preparation

1. Preheat the Oven

   Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
   Ensuring the oven is preheated will help the casserole cook evenly.

2. Shred the Chicken

   Cook and shred 2 cups of chicken breasts or use rotisserie chicken for convenience.
   Shredded chicken ensures every bite is filled with flavor and protein.

3. Prepare the Enchilada Sauce

   Mix 2 cups of enchilada sauce with 1 teaspoon of cumin and 1/2 teaspoon of garlic powder.
   Adjust seasoning to taste for a personalized touch.

Assembly

1. Layering

   Spread a thin layer of enchilada sauce on the bottom of the baking dish. Layer tortillas, chicken, sauce, and cheese. Repeat until ingredients are used up, finishing with a layer of cheese on top.
   Creating layers ensures each bite is a perfect medley of flavors.

Baking

1. Bake

   Cover the dish with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes until cheese is bubbly and golden.
   Baking covered initially helps the flavors meld together before achieving a gooey, golden crust.

Serving

1. Rest and Serve

   Let the casserole rest for 5-10 minutes before slicing. Serve with toppings like sliced avocado, sour cream, or fresh cilantro.