Directions
- 1Preheat oven to 350°F.
- 2Mix chicken, cream cheese, green chiles, ½ cup Mexican blend cheese, ½ cup enchilada sauce, cumin, garlic powder, and salt until fully combined.
- 3Spread ½ cup enchilada sauce across the bottom of a 9x13, edge to edge.
- 4Layer half the tortilla quarters over the sauce.
- 5Spread the entire filling edge to edge.
- 6Pour ¾ cup sauce over the filling.
- 7Sprinkle remaining 1 cup Mexican blend cheese on top.
- 8Add second tortilla layer.
- 9Pour remaining ¾ cup sauce over everything.
- 10Top with all the Monterey Jack.
- 11Cover tightly with foil and bake 25 minutes.
- 12Remove foil, scatter crushed Chili Cheese Fritos on top.
- 13Bake uncovered 10-15 minutes until bubbly and golden.
- 14Rest 10 minutes before cutting.
Ingredients
- 3 cups shredded rotisserie chicken
- 1 block (8 oz) cream cheese, softened
- 1 can (4 oz) diced green chiles, drained
- 2 cans (10 oz each) red enchilada sauce
- 12 corn tortillas, cut into quarters
- 1.5 cups Mexican blend cheese
- 1.5 cups Monterey Jack, freshly shredded
- 1 tsp cumin
- 1 tsp garlic powder
- 0.25 tsp salt
- 1 cup crushed Chili Cheese Fritos
Equipment
9x13 panfoil
Tips
- Rest 10 minutes before cutting.
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