Chicken Enchilada Casserole | Paula Deen

Ingredients

• 1 (25-ounce) package large flour tortillas, quartered
• 1 (10.5-ounce) can cream of chicken soup
• 1 (8-ounce) container Sour cream
• 1 (4-ounce) can diced green chiles
• 2 cups shredded Monterey Jack cheese with peppers, divided
• ½ cup chopped green onion
• 1 teaspoon Kosher salt
• 1 teaspoon ground cumin
• ½ teaspoon ground black pepper
• 3½ cups shredded cooked chicken
• chopped green onion, for garnish