A Mexican-Italian fusion that layers corn tortillas like lasagna noodles, loaded with shredded rotisserie chicken, sautéed peppers, black beans, corn, and a mix of green and red enchilada sauces. Topped with Monterey Jack and Oaxaca cheese, this feeds a crowd and gets better the next day.
Proteins & Dairy
- 1 whole rotisserie chicken, shredded
- 8 oz Monterey Jack cheese, grated
- 8 oz Oaxaca cheese, pulled into strings
- ½ cup sour cream (to mix with chicken)
Produce & Beans
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 onion, diced
- 4 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn, frozen or canned
Sauce & Tortillas
- 1 can green enchilada sauce
- 1 jar red enchilada sauce (28 oz total mixed)
- 24 thin corn tortillas
Garnish
- 3–4 radishes, sliced thin
- Fresh cilantro
- Lime wedges
- Sour cream for serving
Shred your rotisserie chicken with a fork and set aside. Preheat oven to 375°F and lightly grease a 9x13 casserole dish.
In a large skillet, add olive oil and sauté the onions for 5 minutes. Add the peppers and continue until soft (2-3 min). Stir in the garlic, corn, and black beans. Add cumin, chili powder, salt, and pepper, then cook for a few more minutes and remove from heat. In a bowl, whisk both enchilada sauces together.
Toss the shredded chicken with the sour cream and ½ cup of the sauce mix. Prepare the Oaxaca cheese by unraveling it into strips. To get a perfect fit, cut tortillas into half-moons with straight edges flush against the pan sides, or cut into quarters to shingle into corners.
For the first layer: spread a thin layer of sauce on the bottom. Lay 8 tortillas overlapping to cover. Top with half the chicken, half the veggie mix, drizzle with sauce, and sprinkle 1/3 of the cheese. Repeat for the second layer. For the top: lay the final 8 tortillas, pour remaining sauce over everything (cover all tortilla edges), and top with the last 1/3 of cheese.
Cover with foil and bake for 20 minutes. Remove foil and bake 15-20 more minutes until the cheese is bubbly and golden-brown. Let sit for 10 minutes so the layers set, then top with sliced radishes and cilantro before serving with lime wedges.
