Preheat the oven to 350℉. Spray a 2-quart or 9x9 baking dish with cooking spray.
In a large mixing bowl, combine the cream cheese, diced green chiles, chicken, garlic powder, cumin, and salt together until everything is well distributed.
Spread ¼ cup of the enchilada sauce over the bottom of the baking dish. Layer 2-3 tortillas, cutting in half to fit if needed, over the sauce so that the bottom of the pan is covered.
Spread half of the chicken mixture over the tortillas. Drizzle ½ cup of the enchilada sauce over the mixture of chicken, and then sprinkle with ½ cup of cheese.
Top with a second layer of tortillas. Spread the remaining half of the chicken mixture over the tortillas, drizzle with ½ cup of the enchilada sauce, and sprinkle with ½ cup of shredded cheese.
Top with a final layer of tortillas and then pour the remaining 1 cup of enchilada sauce over the tortillas, spreading to cover. Sprinkle the remaining 1 cup of cheese over the tortillas.
Cover with foil and bake for 30 minutes. Uncover and bake for an additional 10 minutes, or until cheese is melted and browned.
Remove the casserole from the oven and let rest for 5-10 minutes before serving with desired toppings.
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Notes
Enchilada Sauce: Use your favorite red or green enchilada sauce. For this recipe, I used my homemade enchilada sauce. Tortillas: Use flour or corn tortillas. Be sure to use corn tortillas if you need this casserole to be gluten-free.Storage: Leftover enchilada casserole can be stored in an airtight container for up to 3 days in the refrigerator. Reheat as desired.