Instructions

• Preheat oven to 350°F. Spray a 9×13-inch baking dish with nonstick spray and set it aside.
• In a large bowl, combine the 1½ pounds shredded cooked chicken, ¾ of the 15 ounces red enchilada sauce, the 1 ounce taco seasoning, and the ¼ cup chopped cilantro; stir until evenly mixed.
• Divide the 18 (6-inch) flour tortillas into three groups of six tortillas.
• Place six tortillas in a single layer on the bottom of the prepared baking dish, overlapping as needed so the bottom is covered.
• Spread half of the chicken mixture evenly over the first tortilla layer. Sprinkle 1 cup of the 3 cups shredded Mexican cheese blend over the chicken.
• Place the next six tortillas in a single layer on top of the cheese.
• Spread the remaining half of the chicken mixture evenly over the second tortilla layer. Sprinkle another 1 cup of the shredded Mexican cheese blend over the chicken.
• Place the final six tortillas in a single layer on top. Pour the remaining enchilada sauce over the top tortilla layer and spread it evenly. Sprinkle the remaining 1 cup of shredded Mexican cheese blend over the sauce.
• Cover the dish tightly with foil and bake for 35 minutes.
• Remove the foil and bake uncovered for an additional 10 minutes, until the cheese on top is melted and bubbly.
• Remove the casserole from the oven and let it rest for 10 minutes. Top with chopped tomatoes, sliced avocado, crumbled Cotija cheese, and fresh cilantro before slicing and serving.