Ingredients:

  • 4 cups (600g) cooked chicken breast or thighs, shredded
  • 1 tsp (5g) ground cumin
  • 1 tsp (5g) smoked paprika
  • 1/2 cup (120g) full-fat sour cream
  • 1 small onion, finely diced
  • 28 oz (794g) red enchilada sauce
  • 14 corn tortillas (6-inch size)
  • 4 cups (450g) Monterey Jack and Sharp Cheddar blend, freshly shredded
  • 4 oz (113g) diced green chiles, drained
  • 1/2 cup fresh cilantro, chopped
  • 1 large avocado, sliced

Instructions:

  1. In a large mixing bowl, combine the shredded chicken, sour cream, diced green chiles, ground cumin, and smoked paprika. Stir until the chicken is thoroughly and evenly coated.
  2. Heat a non-stick skillet over medium-high heat. Lightly toast each corn tortilla for 30 seconds per side until pliable and slightly charred to create a moisture barrier.
  3. Preheat your oven to 375°F (190°C). Spread 1/2 cup of enchilada sauce on the bottom of a 9x13 inch baking dish.
  4. Layer 5-6 toasted tortillas across the bottom, tearing them if necessary to fit. Top with half of the chicken mixture and one-third of the shredded cheese.
  5. Repeat the layers: add another 1/2 cup of sauce, the remaining chicken mixture, and another third of the cheese.
  6. Add a final layer of tortillas, the remaining sauce, and the final third of the cheese. Bake for 30 minutes until the cheese is bubbling and golden brown.
  7. Let the casserole rest for 10 minutes before slicing. Garnish with fresh cilantro and sliced avocado.