Ingredients:

  • 1.5 lbs cooked chicken breast, shredded
  • 14 standard corn tortillas
  • 2 tbsp neutral oil
  • 28 oz green chili enchilada sauce
  • 1 cup full-fat sour cream
  • 4 oz canned diced green chiles
  • 1 tsp ground cumin
  • 0.5 tsp garlic powder
  • 4 cups Monterrey Jack cheese, freshly shredded
  • 0.5 cup fresh cilantro, chopped
  • 0.5 medium red onion, finely diced

Instructions:

  1. In a large mixing bowl, whisk together the green chili enchilada sauce, full-fat sour cream, diced green chiles, cumin, and garlic powder until smooth. Fold in the shredded chicken until fully coated.
  2. Heat 2 tablespoons of neutral oil in a small skillet over medium-high heat. Pass each corn tortilla through the hot oil for 10 seconds per side to create a hydrophobic barrier. Tortillas should be pliable, not crispy.
  3. Spread a thin layer of the chicken and sauce mixture onto the bottom of a 9x13 inch baking dish.
  4. Create a layer of flash-fried tortillas, overlapping as necessary to cover the bottom. Spread 1/3 of the remaining chicken mixture over the tortillas and sprinkle with 1 cup of Monterrey Jack cheese.
  5. Repeat the layers of tortillas, chicken mixture, and cheese. For the final top layer, add the remaining cheese, diced red onion, and chopped cilantro.
  6. Bake in a preheated oven at 375°F (190°C) for 30 minutes, or until the cheese is bubbly and the edges of the tortillas are slightly golden and crisp.