Ingredients:
- 3 cups shredded Rotisserie Chicken
- 8-10 small Corn or Flour Tortillas, cut into quarters
- 1 Tbsp Vegetable or Avocado Oil
- 1 small Yellow Onion, finely diced
- 3 cloves Garlic, minced
- 2 Tbsp All-Purpose Flour
- 2 Tbsp Chili Powder
- 1 tsp Ground Cumin
- 1/2 tsp Dried Oregano
- 2 Tbsp Tomato Paste
- 2 cups Low Sodium Chicken Broth
- 1 tsp Apple Cider Vinegar
- Salt and Black Pepper to taste
- 1 cup Shredded Monterey Jack Cheese
- 1 cup Shredded Sharp Cheddar Cheese
- 1/4 cup crumbled Cotija or Queso Fresco (optional)
Instructions:
- Preheat oven to 375°F (190°C). Shred the rotisserie chicken and cut tortillas into manageable pieces.
- Heat oil in a 10 or 12-inch oven-safe skillet over medium heat. Sauté the diced onion until translucent (about 5 minutes). Add minced garlic and cook for 1 minute until fragrant.
- Clear a small space in the centre of the skillet. Add the flour, chili powder, cumin, and oregano to the cleared space. Whisk these spices into the oil/onion mixture for 1 minute to toast them. Stir in the tomato paste.
- Slowly whisk in the chicken broth, ensuring no lumps form. Bring the sauce to a gentle simmer, stirring constantly until it thickens slightly (about 3-4 minutes). Stir in the apple cider vinegar, salt, and pepper.
- Remove the skillet from the heat. Stir the shredded chicken into the sauce until it is fully coated.
- Arrange the cut tortilla pieces evenly across the bottom of the skillet, slightly nestling them into the chicken mixture. Sprinkle about half of the mixed Monterey Jack and Cheddar cheeses over the top layer.
- Transfer the skillet to the preheated oven. Bake for 15–20 minutes, or until the sauce is bubbling hot around the edges.
- Sprinkle the remaining cheese over the top. Switch the oven to broil (grill) for 2–3 minutes, watching very closely, until the cheese is melted, bubbly, and lightly browned.
- Remove from the oven. Allow to rest for 5 minutes before garnishing with optional crumbled Cotija cheese. Serve hot.