1-First, preheat your oven to 350°F (175°C) and get all your ingredients ready.

2-Start by heating the 2 tablespoons of canola oil in a skillet over medium heat, then add the 3 finely chopped garlic cloves, 1 seeded and finely chopped jalapeño, and 1 large diced onion. Sauté them until they soften and smell amazing, which takes just a few minutes.

3-Next, toss in the 3 cups of shredded cooked chicken, 2 cans (4 ounces each) of diced green chiles, 1/2 teaspoon of paprika, and season with kosher salt and black pepper to taste. Stir everything well to mix the flavors. Now, reserve 1/2 cup of the green enchilada sauce and add the rest that’s 3 cans (10 ounces each) minus what you set aside to the skillet. Warm it up for 1 to 2 minutes, then stir in the 2/3 cup of sour cream until it’s all blended nicely.

4-Spread that reserved 1/2 cup of enchilada sauce evenly in a 9-by-13-inch baking dish to create a base. Layer 12 tortilla halves over it, add one-third of the chicken mixture, and sprinkle on 1 cup of the grated Monterey Jack cheese. Repeat this twice more, ending with a top layer of cheese for that ultimate gooey finish.

5-Pop it in the oven and bake for 30 to 35 minutes until it’s golden and bubbling hot. Let it rest for 10 minutes before you garnish with fresh chopped cilantro. This step helps the layers set, making it easier to serve.