Instructions

• Preheat the oven to 425°F (218°C) and place a rack in the center position.
• In a large ovenproof skillet (cast iron works well), heat 1 tablespoon olive oil or avocado oil over medium-high heat. Add 1 small diced onion and cook, stirring occasionally, until softened, about 3 to 5 minutes.
• Reduce the heat to medium-low. Add 3 cups shredded rotisserie or cooked chicken and stir to combine. Season with 1 teaspoon chili powder, 3/4 teaspoon ground cumin, 1/2 teaspoon smoked paprika, and salt and pepper to taste. Cook 1 to 2 minutes to warm the chicken and bloom the spices.
• Stir in the 4 oz can mild diced green chiles and 2 1/2 cups red enchilada sauce until evenly combined and the mixture is simmering gently.
• Add the tortilla strips (from the 66-inch corn tortillas listed in the ingredients) and stir until all strips are well coated with sauce. Cook on low for about 2 minutes to allow the tortillas to soften.
• Sprinkle 2 cups shredded cheddar or Mexican blend cheese evenly over the top of the skillet.
• Transfer the skillet to the preheated oven and bake for 7 to 10 minutes, until the cheese is melted and bubbly. If you want the cheese browned, broil for 30–60 seconds at the end—watch closely so it doesn’t burn.
• Remove the skillet from the oven and let it rest for 5 minutes.
• Top with any optional toppings (cilantro, avocado, diced tomatoes, sour cream, jalapeño slices, green onion) as desired and serve warm.