Ingredients:

  • 3 cups (450g) cooked chicken breast, shredded
  • 1 tsp (5g) salt
  • ½ tsp (3g) ground cumin
  • 2 cups (225g) sour cream
  • 8 oz (225g) cream cheese, softened
  • 1 can (15 oz / 425g) diced green chiles
  • 2 cups (480ml) green enchilada sauce
  • 12-15 corn tortillas
  • 3 cups (340g) Monterey Jack cheese, shredded
  • 2 tbsp (30ml) vegetable oil

Instructions:

  1. Combine the shredded chicken breast with salt, cumin, diced green chiles, and half of the green enchilada sauce in a large bowl. Stir in the sour cream and softened cream cheese until the mixture is velvety and the chicken is fully coated.
  2. Heat oil in a skillet over medium-high heat. Flash-fry each tortilla for about 30 seconds per side until they are puffed and slightly blistered.
  3. Spread a thin layer of green enchilada sauce on the bottom of a 9x13 inch baking dish. Arrange a single layer of charred tortillas, overlapping slightly. Spread one-third of the chicken mixture over the tortillas, followed by a sprinkle of Monterey Jack cheese. Repeat this process two more times.
  4. Top the final layer with the remaining sauce and the last of the Monterey Jack cheese. Bake at 375°F (190°C) for 20-25 minutes until the cheese is bubbling and the edges are toasted gold.