Ingredients:

  • 1 Tbsp Olive Oil or Neutral Cooking Oil
  • 1 medium Yellow Onion, finely chopped
  • 2 cloves Garlic, minced
  • 1 tsp Chili Powder (not cayenne)
  • ½ tsp Ground Cumin
  • ¼ tsp Dried Oregano
  • 1 (28 oz) can Red Enchilada Sauce (medium heat)
  • ½ cup Chicken Stock (low sodium)
  • 3 cups Shredded Rotisserie Chicken (skin and bones removed)
  • 8 medium Corn or small Flour Tortillas, sliced into 1-inch strips
  • ½ tsp Kosher Salt
  • ¼ tsp Freshly Ground Black Pepper
  • 2 cups Grated Monterey Jack Cheese or Tex-Mex Blend
  • ½ cup Grated Sharp Cheddar Cheese
  • 2 Tbsp Fresh Coriander (Cilantro), chopped, for garnish
  • 1 Lime, cut into wedges, for serving

Instructions:

  1. Preheat the oven to 400°F (200°C). Heat the oil in the oven-safe skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 5–7 minutes.
  2. Stir in the minced garlic, chili powder, cumin, and oregano. Cook for 1 minute until fragrant—this 'blooms' the spices and releases maximum flavour.
  3. Pour in the canned enchilada sauce and chicken stock. Stir well, bring the mixture to a gentle simmer, and let it bubble lightly for 5 minutes. Season the sauce with salt and pepper.
  4. Remove the skillet from the heat. Stir in the shredded rotisserie chicken until it is thoroughly coated with the sauce.
  5. Add the strips of tortilla and gently fold them into the mixture until they are fully submerged and coated by the sauce.
  6. Sprinkle the combined Monterey Jack and Cheddar cheeses evenly over the top of the chicken and tortilla mixture.
  7. Transfer the skillet to the preheated oven. Bake for 10–12 minutes, or until the sauce is bubbling and the cheese is melted and golden brown. (Optional: Use the broiler for the final 1–2 minutes for extra browning.)
  8. Carefully remove the hot skillet and let it rest for 5 minutes. Sprinkle liberally with chopped fresh coriander and serve immediately with fresh lime wedges.