Ingredients:

  • 4 cups shredded cooked chicken
  • 28 oz enchilada sauce
  • 4 oz diced green chiles
  • 1 tsp smoked paprika
  • 0.5 tsp cumin
  • 12 corn tortillas
  • 4 cups shredded Monterey Jack cheese
  • 1 cup sour cream
  • 0.5 cup fresh cilantro, chopped
  • 1 large avocado, diced
  • 0.25 cup pickled red onions
  • 0.5 cup radishes, sliced

Instructions:

  1. In a large mixing bowl, combine shredded chicken, diced green chiles, smoked paprika, cumin, and half of the enchilada sauce. Fold in the sour cream until the mixture is cohesive.
  2. Heat a dry cast iron skillet over medium-high heat. Toast each corn tortilla for approximately 30 seconds per side until fragrant with light brown spots to create a moisture barrier.
  3. Spread 0.5 cup of enchilada sauce on the bottom of a 9x13 inch baking dish. Layer 4 tortillas (cut them to fit the corners), tearing them to fit as needed.
  4. Spread half of the chicken mixture over the tortillas, followed by 1.5 cups of shredded cheese.
  5. Repeat with another layer of 4 tortillas, the remaining chicken mixture, and more cheese. Top with the final remaining sauce and the rest of the cheese.
  6. Bake at 180°C (356°F) for 30 minutes until the cheese is bubbling and golden.
  7. Remove from oven and top with fresh cilantro, diced avocado, pickled red onions, and sliced radishes before serving.