Ingredients:

  • 1.5 lbs cooked chicken breast, shredded
  • 4 oz canned diced green chiles, undrained
  • 1 tsp ground cumin
  • 0.5 tsp smoked paprika
  • 0.5 tsp sea salt
  • 2 cups red or green enchilada sauce
  • 15 corn tortillas
  • 3 cups shredded Monterey Jack cheese
  • 0.25 cup fresh cilantro, chopped
  • 1 tbsp neutral oil

Instructions:

  1. In a large bowl, toss the 1.5 lbs shredded chicken with 4 oz green chiles, 1 tsp cumin, 0.5 tsp smoked paprika, and 0.5 tsp salt. Mix until the chicken is evenly coated in spices.
  2. Heat 1 tbsp neutral oil in a skillet over medium high heat. Pass each of the 15 corn tortillas through the oil for 5 seconds per side.
  3. Preheat your oven to 375°F (190°C). Spread a thin layer of enchilada sauce (about 1/4 cup) across the bottom of a 9x13 inch baking dish. This prevents the bottom layer from sticking.
  4. Place 5 tortillas on the bottom, overlapping them to cover the surface. They should feel supple and warm.
  5. Top the tortillas with 1/3 of the chicken mixture and 1 cup of the shredded cheese. Drizzle with 1/2 cup of sauce.
  6. Repeat the layering two more times: tortillas, chicken, cheese, and sauce. Press down firmly on each layer to remove air pockets.
  7. Finish with a final layer of cheese on top. Bake for 25 minutes until the cheese is bubbly and the edges are starting to turn deep golden brown.
  8. Remove from the oven and let it rest for 10 minutes. This is crucial for the layers to set so it doesn't fall apart when sliced.
  9. Garnish with the 0.25 cup cilantro and serve immediately.