Ingredients
1 tbsp. extra-virgin olive oil
1/2 onion, finely chopped
2 cloves garlic, minced
2 tbsp. all-purpose flour
2 tbsp. tomato paste
1 1/2 c. low-sodium chicken broth
1 (15-oz.) can tomato sauce
2 tbsp. chili powder
1 tsp. ground cumin
1/4 tsp. paprika
Pinch cayenne pepper
Kosher salt
Freshly ground black pepper
3 c. shredded rotisserie chicken
15-20 corn tortillas
1 1/2 c. shredded cheddar
1 1/2 c. shredded Monterey Jack
Sliced avocado
Sliced green onions
Sour cream
Hot sauce
Preparation
Step 1Preheat oven to 375°F. In a large skillet over medium heat, heat oil. Add onion and cook, stirring,
until soft, about 5 minutes. Add garlic and cook until fragrant, 1 minute. Whisk in flour and cook 1 minute more. Add tomato paste and stir to combine. Step 2Add broth, tomato sauce, and spices and season with salt and pepper. Bring mixture to a boil, then reduce heat
to low and simmer 10 to
15 minutes. Stir in chicken. Step 3Spread thin layer of enchilada sauce over bottom of a large oven-safe skillet. Place a single layer of tortillas on top, then top with a third each of the chicken mixture, cheeses, and enchilada sauce. Repeat layering process twice more, ending with cheese. Step 4Cover with foil and bake until cheese is melty, 25 to 30 minutes. Let rest in skillet at least 10 minutes. Step 5Garnish with desired toppings before slicing and serving.
