Red Chile Chicken Layered Tortilla Feast
This cheesy, bold layered tortilla bake is loaded with red chile sauce, tender chicken, and melty cheese—New Mexican comfort food at its best.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Dinner, Casserole
- Method: Baked
- Cuisine: New Mexican, Southwestern
Ingredients
2 cups cooked shredded chicken (rotisserie works great)
2 cups red chile sauce (enchilada-style or New Mexico red chile)
10–12 corn tortillas, lightly toasted or pan-warmed
2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
½ small onion, finely diced
2 cloves garlic, minced
½ tsp cumin
½ tsp smoked paprika
Salt & black pepper to taste
1 tbsp olive oil
Optional toppings: chopped cilantro, green onions, sour cream
Instructions
Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
In a skillet, heat olive oil over medium. Add onion and cook until soft, ~3 minutes.
Stir in garlic, cumin, and smoked paprika; cook 30 seconds until fragrant.
Add shredded chicken and 1 cup of red chile sauce. Season with salt and pepper, mix well, and remove from heat.
Spread a thin layer of red chile sauce on the bottom of the baking dish.
Layer tortillas to cover the bottom (tear as needed).
Add a layer of the chicken mixture, then sprinkle with cheese.
Continue layering tortillas, chicken, sauce, and cheese. Finish with a generous layer of cheese on top.
Bake uncovered for 30–35 minutes until bubbly and golden.
Let rest for 10 minutes. Slice, serve, and top with cilantro, green onions, or sour cream.
Notes
For maximum flavor, lightly oil and toast tortillas before layering.
Use homemade or store-bought red chile sauce depending on your time.
Add black beans or sautéed spinach for a twist.
Leftovers reheat well and taste even better the next day.
Find it online: http://elladishes.com/red-chile-chicken-layered-tortilla-feast/
