18corn tortillas(depending on size, you'll use between 6 and 9 tortillas per layer. there are 3 layers of tortillas)
1teaspoonsof chili powder
1teaspoonof cumin powder
1teaspoonof onion powder
1teaspoonof garlic powder
8ouncesof Colby jack cheesefreshly shredded
1jalapeño pepperdeseeded and finely diced
1tablespoonof finely minced garlic or garlic paste
1 10ouncecan of red enchilada sauce
1 ½cupof sour cream
Olive oil for cooking
Preheat the oven to 375 degrees Fahrenheit.
Mix the chili powder, cumin powder, onion powder, garlic powder, salt and oregano together in a small bowl and rub it all over the chicken.
Heat a skillet over medium heat and coat the bottom of the pan in olive oil. Cook the chicken for 3-4 minutes on each side. Remove and let cool until you can comfortably shred it.
In the meantime, add the onion to the pan and cook until it becomes translucent. Then add the serrano/jalapeño (if using) and garlic. Cook until the garlic becomes fragrant.
Remove from the heat and add the sour cream and enchilada sauce and stir to combine. Then stir in the shredded chicken.
Layer 6 (more or less depending on size. You just use enough to form a complete layer as shown in the step by step photos) corn tortillas in the bottom of a 9x13 inch casserole dish sprayed with nonstick spray. Using a slotted spoon, drain most of the sauce and add half of the chicken and a handful or two of cheese to the layered tortillas. Layer 6 more tortillas and spoon the remaining chicken filling and another handful of cheese.
Layer once more with the tortillas and pour the sauce over top. Sprinkle the top with the remaining cheese and bake for 20-25 minutes, or until the cheese starts to bubble around the edges.
Let the casserole rest after baking before serving with fresh avocado slices, cilantro and a drizzle of sour cream.
Use a preheated oven.
You can use shredded chicken tenders, breast or thighs. You could also use rotisserie chicken.
To keep the jalapeno mild, remove the seeds and membrane, or lose the jalapeno completely.
Ideally, grate your own cheese. Pre shredded cheese contains anti caking agents which means it doesn't melt as nicely as cheese shredded from a block.