Ingredients:

  • 2 tablespoons vegetable oil (30 ml)
  • 1 medium yellow onion, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 3 cups cooked, shredded chicken (about 450g)
  • 1 (10 ounce) can diced tomatoes and green chilies, such as Rotel (about 280g)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (19 ounce) can green enchilada sauce (about 540g)
  • 6-8 (6-inch) corn tortillas, quartered
  • 2 cups shredded Monterey Jack cheese (about 200g)

Instructions:

  1. Heat oil in skillet, sauté onion and garlic until softened. Stir in chicken, diced tomatoes and green chilies, cumin, chili powder, salt, and pepper. Cook until heated through.
  2. Spread a thin layer of enchilada sauce on the bottom of the baking dish.
  3. Layer tortillas, chicken mixture, and cheese. Repeat layers.
  4. Top with remaining enchilada sauce and cheese.
  5. Bake at 375°F (190°C) for 20-25 minutes, or until heated through and cheese is melted and bubbly. Let stand for 5 minutes before serving.