1-First Steps: Prep and Mix Begin by preheating your oven to 375°F (190°C). Get your ingredients ready by shredding the cooked chicken, chopping the garlic, jalapeño, and onion, and cutting the corn tortillas in half. This setup helps everything come together without rushing.

2-Building the Layers In a large bowl, mix the shredded chicken with the diced green chiles, paprika, salt, pepper, and half of the green enchilada sauce for a flavorful base. Lightly grease your baking dish and start layering: place a third of the tortilla halves on the bottom, then add half of the chicken mixture on top. Continue by pouring a third of the remaining sauce over the chicken, followed by a third of the grated Monterey Jack cheese. Repeat the layers with the rest of the tortillas, chicken mix, sauce, and cheese, ending with cheese on top for that gooey finish.

3-Baking and Serving Cover the dish with foil and bake for 25 minutes, then remove the foil and bake another 10-15 minutes until the cheese is bubbly and golden. Let it cool for a few minutes before serving, and add fresh cilantro on top along with a dollop of sour cream. You can tweak this for dietary preferences, like using vegan cheese if needed.