Ingredients
Main Ingredients
- 2 tablespoons butter
- 1/2 medium onion, chopped
- 1 (4 ounce) can mild diced green chilies
- 1 (15 ounce) can red enchilada sauce
- 1/2 cup chicken broth
- 1/2 cup sour cream, plus more for serving
- 1/2 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 3 cups shredded cooked or rotisserie chicken
- 6 corn tortillas (6″ size), cut into quarters
- 2 cups shredded Mexican blend cheese, divided
- Salt and pepper, to taste
For Serving (Optional)
- Chopped cilantro
- Avocado slices
- Jalapenos
- Extra sour cream
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and position the rack in the top third of the oven to ensure even baking and cheesy browning.
- Sauté Onions: Melt the butter in a large oven-safe skillet over medium heat. Add the chopped onions and sauté until they are softened and lightly browned, about 7 to 10 minutes, developing a sweet, caramelized flavor.
- Add Sauce Ingredients: Stir in the can of diced green chilies, red enchilada sauce, chicken broth, sour cream, chili powder, garlic powder, onion powder, smoked paprika, cumin, and oregano. Mix thoroughly until the sauce is smooth and well combined.
- Incorporate Chicken and Cheese: Add the shredded chicken and half a cup of the shredded Mexican cheese to the skillet. Stir to evenly coat the chicken in the sauce. Turn off the burner to prepare for the next step.
- Mix in Tortillas: Add the quartered corn tortillas into the skillet. Using two spoons, gently toss and fold the tortillas into the mixture, ensuring they are well coated with the sauce and spread evenly across the skillet.
- Top and Bake: Sprinkle the remaining shredded cheese evenly over the top. Place the skillet in the preheated oven and bake for 15 minutes, or until the dish is hot and bubbly. For a golden brown top, broil for a few minutes but watch carefully to prevent burning.
- Serve: Remove from the oven and let it rest for a few minutes. Season with salt and pepper as needed. Serve with additional sour cream and optional garnishes like chopped cilantro, avocado slices, and jalapenos. Use a spatula to cut into slices and enjoy.
Notes
- You can adjust the chili powder based on your preferred spice level.
- Using rotisserie chicken cuts down on prep time and adds great flavor.
- If you don’t have an oven-safe skillet, transfer the mixture to a baking dish before baking.
- Leftovers keep well refrigerated for up to 3 days and can be reheated in the oven or microwave.
- For a lighter version, use reduced-fat cheese and sour cream.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
