Ingredients:

  • 1 Tbsp Olive Oil (or neutral cooking oil)
  • 1 small Yellow Onion, finely chopped
  • 2 cloves Garlic, minced
  • 1 tsp Ground Cumin
  • 1 tsp Chili Powder (mild or medium)
  • ½ tsp Dried Mexican Oregano
  • ¼ tsp Smoked Paprika
  • 1 x 15 oz Can Red Enchilada Sauce (use a good quality brand)
  • 1 cup Chicken Stock (low sodium)
  • ½ tsp Fine Sea Salt (plus more to taste)
  • ¼ tsp Freshly Ground Black Pepper
  • 3 cups Cooked Rotisserie Chicken, shredded
  • 6-8 Small Corn or Flour Tortillas (6-inch/15 cm), cut into 1-inch (2.5 cm) strips
  • 2 cups Shredded Cheese Blend (Monterey Jack, Sharp Cheddar, or Mexican blend)
  • 3 Tbsp Sour Cream or Crème Fraîche (optional garnish)
  • 2 Tbsp Fresh Coriander (Cilantro), roughly chopped (optional garnish)
  • 1 Small Avocado, diced (optional garnish)
  • Lime wedges, for serving

Instructions:

  1. Preheat oven or broiler to 400°F (200°C). Shred the rotisserie chicken and cut the tortillas into 1-inch strips.
  2. Heat the olive oil in the large oven-safe skillet over medium heat. Add the chopped onion and sauté for 5–7 minutes until softened and translucent.
  3. Add the minced garlic, cumin, chili powder, oregano, and smoked paprika. Cook for 1 minute, stirring constantly, until the spices are fragrant (this is called 'blooming' and boosts flavour).
  4. Pour in the canned enchilada sauce and chicken stock. Stir to combine, scraping up any browned bits from the bottom of the pan. Bring the sauce to a low simmer. Season with salt and pepper, tasting and adjusting the seasoning as necessary. Reduce heat to low and simmer gently for 5 minutes, allowing the sauce to thicken slightly.
  5. Reduce the heat to its lowest setting. Fold the shredded chicken into the simmering sauce. Stir until the chicken is completely coated and heated through.
  6. Add the tortilla strips to the mixture. Gently fold them in until they are coated in the sauce. Do not overmix; the tortillas should soften but not dissolve. Remove the skillet from the heat immediately.
  7. Evenly sprinkle the two cups of shredded cheese blend over the top of the chicken and sauce mixture.
  8. Transfer the skillet to the preheated 400°F (200°C) oven. Cook for 8–10 minutes until the cheese is melted, bubbling, and golden brown around the edges. (Alternatively, broil for 2–3 minutes, watching constantly.)
  9. Carefully remove the hot skillet from the oven. Allow the dish to rest for 5 minutes before serving (this helps the sauce set). Garnish with a dollop of sour cream, chopped coriander, and diced avocado. Serve immediately with fresh lime wedges.