This is a recipe from Williams Sonoma which is meant to be prepared with their delicious enchilada sauce. However, you can also substitute your favorite enchilada sauce. It is great for a quick meal and a fantastic way to use leftover meat. This is another idea to use your leftover Turkey from Thanksgiving or extra meat from a Rotisserie chicken.
“This recipe, layers corn tortillas, chicken and three kinds of cheese into one hearty casserole.”
- 1 Tbs. olive oil
- 1 yellow onion, cut into 1/2-inch dice
- Kosher salt and freshly ground pepper, to taste
- 1 1/4 lb. boneless, skinless chicken breasts, cooked and shredded
- 1 3/4 cups red enchilada sauce
- 9 corn tortillas, each about 6 inches in diameter
- 3/4 cup shredded mozzarella cheese
- 3/4 cup shredded white cheddar cheese
- 3/4 cup shredded yellow cheddar cheese
- Sliced green onion tops for garnish
- Chopped fresh cilantro for garnish
Preheat an oven to 350°F.
- In a large nonstick sauté pan over medium-high heat, warm the olive oil. Add the onion, season with salt and pepper and cook, stirring occasionally, until the onion is soft, 6 to 7 minutes. Remove from the heat and let cool.
- Add the chicken to the onion and stir well to combine.
- Spread 1/4 cup of the enchilada sauce on the bottom of a 3 1/2-quart round wide Dutch oven.
- Arrange 3 tortillas in a single layer on the sauce, overlapping them as needed to cover the sauce.
- Top with a generous 1 cup of the chicken-onion mixture, 1/2 cup of the sauce and 1/4 cup of each cheese.
- Repeat the layering 2 more times, alternating the direction of the tortilla layers and finishing with 1/2 cup sauce and 1/4 cup of each cheese.
- Transfer to the oven and bake until the ingredients are heated through and the cheese is melted, about 30 minutes.
- Remove from the oven and garnish with green onions and cilantro. Serves 4 to 6.