Ingredients:

  • 4 cups (600g) shredded rotisserie chicken
  • 1 tbsp (15ml) olive oil
  • 1/2 cup (75g) diced white onion
  • 3 cloves (15g) minced garlic
  • 10 oz (280g) red enchilada sauce
  • 1 cup (240ml) chunky salsa
  • 1/2 cup (120ml) chicken broth
  • 1 can (15 oz / 425g) black beans, drained and rinsed
  • 1 cup (160g) frozen corn, thawed
  • 6-8 (approx. 150g) corn tortillas, cut into 1-inch strips
  • 2 cups (225g) shredded Monterey Jack or Mexican blend cheese
  • 1/4 cup (10g) fresh cilantro, chopped

Instructions:

  1. Heat the olive oil over medium-high heat. Add the onions and sauté for 3–4 minutes until translucent. Stir in the minced garlic and cook for 60 seconds until fragrant.
  2. Pour in the enchilada sauce, salsa, and chicken broth. Stir in the shredded chicken, black beans, and corn. Bring the mixture to a gentle simmer for 5 minutes.
  3. Fold in the corn tortilla strips. Stir gently for 2–3 minutes until the strips are softened and have absorbed the sauce, but still hold their shape.
  4. Spread the mixture evenly across the pan. Top with the shredded cheese. Cover the skillet with a lid for 2 minutes (or place under a broiler for 3 minutes) until the cheese is completely molten and bubbling. Garnish with fresh cilantro.