Creamy Chicken Enchilada Casserole

In a bowl, season the shredded rotisserie chicken with garlic powder, onion powder, salt, and pepper. Mix to combine.

Heat vegetable oil in a skillet over medium heat. Lightly fry each corn tortilla for about 10 seconds per side, just until softened. Do not let them get crispy.

Drain the softened tortillas on a plate lined with paper towels.

In a large saucepan, combine the cream of chicken soup, cream of mushroom soup, and diced green chiles.

Stir in the sour cream, followed by the chicken broth to thin the sauce.

Season the sauce with salt and black pepper to taste, then whisk until smooth and well combined.

Preheat your oven to 375°F (190°C).

To assemble the casserole, spread a thin layer of the cream sauce on the bottom of a 9x13 inch baking dish.

Arrange a single layer of 6 softened tortillas over the sauce.

Top the tortillas with a layer of the seasoned chicken, followed by a layer of shredded cheese, and then a layer of the cream sauce.

Repeat the layering process two more times, for a total of three layers.

For the final layer, top with the remaining cream sauce and sprinkle the rest of the shredded cheese evenly over the top.

Bake uncovered for about 30 minutes, or until the casserole is hot and bubbly and the cheese is melted and lightly golden.

Let the casserole rest for 10 minutes before cutting and serving.

Serve with a side of Mexican rice and a simple salad of lettuce and tomato, garnished with a squeeze of fresh lime.