Ingredients:

  • 4 cups shredded rotisserie chicken
  • 4 oz diced green chiles
  • 1 tsp ground cumin
  • 0.5 tsp smoked paprika
  • 0.25 cup fresh cilantro, chopped
  • 2 tbsp lime juice
  • 28 oz red enchilada sauce
  • 14 corn tortillas
  • 3 cups shredded Monterey Jack and Sharp Cheddar cheese blend
  • 0.5 cup sour cream
  • 1 tsp vegetable oil

Instructions:

  1. Preheat oven to 375°F (190°C). In a large bowl, combine 4 cups shredded chicken, 4 oz green chiles, 1 tsp cumin, 0.5 tsp smoked paprika, 2 tbsp lime juice, and 0.25 cup cilantro.
  2. Stir in 0.5 cup of the red enchilada sauce and the 0.5 cup sour cream until the chicken is velvety and fully coated.
  3. Heat 1 tsp vegetable oil in a skillet over medium high heat.
  4. Pass each of the 14 corn tortillas through the hot oil for 5 seconds per side until they are pliable and just starting to blister.
  5. Spread 0.5 cup of sauce on the bottom of your 9x13 dish to prevent sticking.
  6. Layer half of the tortillas (tear them to fit the corners) followed by half of the chicken mixture and 1 cup of cheese.
  7. Repeat the layers, finishing with the remaining tortillas, the rest of the sauce, and the final 2 cups of cheese.
  8. Bake for 30 minutes until the cheese is molten and the edges are dark golden brown.
  9. Let the Chicken Enchilada Casserole rest for 10 minutes before slicing.