Ingredients:

  • 4 cups shredded rotisserie chicken
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 8 oz diced green chiles
  • 2 cups sour cream
  • 1/2 cup chicken broth
  • 1 tsp fresh lime juice
  • 14 corn tortillas
  • 3 cups shredded Monterey Jack cheese
  • 1/4 cup vegetable oil
  • 1/4 cup fresh cilantro
  • 1/4 cup diced red onion
  • 1/2 sliced avocado

Instructions:

  1. Heat the oven. Set your temperature to 180°C (350°F) and ensure the rack is in the center.
  2. Prep the chicken. Shred the rotisserie chicken into bite-sized pieces and place in a large mixing bowl.
  3. Season the meat. Toss the chicken with the cumin, chili powder, and garlic powder. Note: Seasoning the meat directly ensures the flavor is inside the dish, not just in the sauce.
  4. Whisk the sauce. In a medium bowl, combine sour cream, chicken broth, green chiles, and lime juice. Whisk until velvety and smooth.
  5. Seal the tortillas. Heat oil in a small skillet. Fry each tortilla for 5 seconds per side until they are pliable and coated but not crispy.
  6. Start the base. Spread a thin layer of sauce in the bottom of the 9x13 dish. Note: This prevents the bottom layer of tortillas from sticking.
  7. Build layer one. Lay down 1/3 of the fried tortillas, followed by 1/3 of the chicken, 1/3 of the sauce, and 1 cup of cheese.
  8. Repeat the process. Create two more identical layers, ending with a generous blanket of Monterey Jack on top.
  9. Bake the casserole. Place in the oven for 25 minutes until the cheese is bubbling and golden on the edges.
  10. Garnish and rest. Let the dish sit for 5 minutes before topping with cilantro, red onion, and avocado. One mistake I once made was skipping the resting period. It’s tempting to dive in, but those 5 minutes allow the sauce to set. If you cut into it immediately, the layers might slide apart. Patience here pays off with a much better presentation and a cleaner slice.