Ingredients:

  • 4 cups cooked rotisserie chicken, shredded
  • 0.5 cup sour cream
  • 1 can (4 oz) diced green chiles
  • 1 tsp ground cumin
  • 0.5 tsp smoked paprika
  • 14 corn tortillas, cut into halves or quarters
  • 28 oz red enchilada sauce
  • 3 cups shredded cheese (Monterey Jack and Sharp Cheddar blend)
  • 0.25 cup fresh cilantro, chopped
  • 1 medium jalapeño, sliced
  • 3 radishes, thinly sliced

Instructions:

  1. Preheat oven. Set your oven to 375°F. Note: A higher temp ensures the cheese browns before the tortillas over soften.
  2. Prep chicken. Combine 4 cups cooked rotisserie chicken, 0.5 cup sour cream, 1 can (4 oz) diced green chiles, 1 tsp ground cumin, and 0.5 tsp smoked paprika in a large bowl.
  3. Cut tortillas. Slice 14 corn tortillas into halves or quarters. Note: Smaller pieces make the casserole easier to serve.
  4. Base layer. Spread 0.5 cup of the 28 oz red enchilada sauce over the bottom of a 9x13 dish until the surface is thinly coated.
  5. Start layering. Arrange a layer of tortillas over the sauce, followed by half of the chicken mixture.
  6. Add cheese. Sprinkle 1 cup of the 3 cups shredded cheese (Monterey Jack and Sharp Cheddar) over the chicken.
  7. Repeat layers. Add more sauce, another layer of tortillas, the remaining chicken, and another cup of cheese.
  8. Top it off. Finish with the remaining tortillas, the rest of the sauce, and the final cup of cheese.
  9. Bake dish. Place in the oven for 30 minutes until the cheese is bubbling and edges are slightly charred.
  10. Garnish and rest. Top with 0.25 cup fresh cilantro, 1 sliced jalapeño, and 3 thinly sliced radishes. Let rest for 10 minutes before slicing.