Ingredients:

  • 1 Tbsp Neutral Oil (e.g., rapeseed or vegetable)
  • 1 small Yellow Onion, finely chopped (about 1 cup)
  • 1 medium Red Bell Pepper, diced
  • 3 cloves Garlic, minced
  • 2 tsp Chili Powder (Ancho or standard blend)
  • 1 tsp Ground Cumin
  • 1/2 tsp Dried Oregano (Mexican if possible)
  • 1 Tbsp All-Purpose Flour
  • 28 oz Red Enchilada Sauce (high quality, canned)
  • 1/2 cup Chicken Stock (low sodium)
  • 3 cups Cooked Rotisserie Chicken, shredded (skin and bones removed)
  • 8 large Corn Tortillas, cut into 1-inch strips
  • Coarse Sea Salt & Black Pepper, to taste
  • 1 cup Monterey Jack Cheese, grated (packed)
  • 1 cup Sharp Cheddar Cheese, grated (packed)
  • 1/4 cup Fresh Coriander (Cilantro), chopped (Optional)
  • 2 Tbsp Spring Onion (Scallions), sliced (Optional)

Instructions:

  1. Preheat the oven broiler (grill) to medium-high. Heat oil in a large 12-inch oven-safe skillet over medium heat. Add the chopped onion and bell pepper. Sauté for 5–7 minutes until softened and fragrant.
  2. Stir in the minced garlic, cooking for 1 minute until fragrant. Reduce heat to low.
  3. Stir in the chili powder, cumin, and dried oregano. Cook for 30 seconds to 'bloom' the spices.
  4. Sprinkle the all-purpose flour over the mixture. Stir constantly for 1 minute to cook out the raw flour taste. Slowly pour in the chicken stock, scraping up any browned bits. Stir until the mixture is smooth and slightly thick.
  5. Pour in the canned enchilada sauce and stir to combine thoroughly. Bring the sauce to a gentle simmer. Season lightly with salt and pepper.
  6. Stir the shredded rotisserie chicken into the simmering sauce mixture. Cook for 2–3 minutes to ensure the chicken is heated through and well coated.
  7. Add the strips of corn tortillas to the skillet. Gently fold them into the mixture until they are completely coated in sauce and begin to soften.
  8. Turn off the heat. Sprinkle the grated Monterey Jack and Cheddar cheeses evenly over the top of the skillet mixture.
  9. Carefully transfer the skillet to the preheated broiler (about 6 inches/15 cm from the heat source). Broil for 2–4 minutes, or until the cheese is melted, bubbly, and has developed a golden brown crust. Watch carefully to prevent burning.
  10. Carefully remove the skillet from the oven. Allow it to rest for 5 minutes before serving. Garnish generously with fresh coriander and spring onions.