Preheat and prep: Start by preheating your oven to 375°F (190°C). Grease a 9×13-inch baking dish with a bit of olive oil or cooking spray.

Mix the filling: In a large bowl, combine the shredded chicken, salsa verde, sour cream, garlic powder, onion powder, cumin, salt, and pepper. Stir until everything is well blended. The sour cream balances out the heat of the salsa verde, making the dish creamy and smooth.

Layer the casserole: Begin with a layer of tortilla quarters on the bottom of your prepared dish. Spoon 1/3 of the chicken mixture on top. Sprinkle a bit of both cheeses over the chicken. Repeat the layering process two more times—tortillas, chicken, cheese—ending with a generous topping of cheese.

Bake to perfection: Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, or until the cheese is bubbling and golden.

Let it rest: Once baked, let your casserole sit for about 5–10 minutes before slicing. This helps everything set up nicely, and the flavor settles beautifully.

Serve and enjoy: Serve warm, garnished with chopped cilantro, sliced green onions, or even a few avocado slices if you’re feeling fancy. A side of Mexican rice or a crisp salad completes the meal perfectly.