Ingredients
- 2 cups cooked and shredded chicken (rotisserie chicken works great!)
- 1 cup salsa (mild, medium, or hot, depending on your preference)
- 2 cups shredded Mexican blend cheese
- 8 small flour tortillas
- 1/2 cup sour cream
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh cilantro (optional, for garnish)
If you’re out of shredded chicken, feel free to substitute with cooked ground turkey or beef. For a vegetarian twist, replace the chicken with black beans and corn.
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish lightly with cooking spray.
- In a large bowl, mix the shredded chicken with salsa, sour cream, cumin, garlic powder, salt, and pepper until well combined.
- Place two tortillas side by side in the prepared baking dish, slightly overlapping. Spread a third of the chicken mixture over the tortillas and sprinkle with a third of the cheese.
- Repeat the layers twice more, ending with a layer of tortillas topped with the remaining cheese.
- Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
- Let the bake cool slightly before slicing. Garnish with fresh cilantro if desired.
This dish is a nod to my abuela’s kitchen, where flavors were bold, and cooking was an act of love. Remember, the best dishes are those made with heart and spontaneity — feel free to adjust the spices or add your favorite toppings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International