Description

This one pot Tex-Mex dish is a tasty casserole that is easy to prepare and has just a few ingredients. It's the perfect weeknight dinner for your hungry family. Serve with black or refried beans and Mexican rice, if desired.

Ingredients

• 15 corn tostadas or yellow corn tortilla chips
• 16 oz. green chile enchilada sauce
• 3 c. shredded rotisserie chicken or left-over chicken
• 8 oz. Monterey Jack cheese, shredded
• 4 oz. Manchego cheese, shredded
• sour cream
• 1 jalapeño chile, thinly sliced
• avocado slices
• 1/4 c. fresh cilantro leaves, roughly chopped
• pico de gallo
• guacamole

Steps

1. Preheat oven to 375 degrees.
2. Arrange 5 tostadas in the bottom of a large cast-iron skillet, breaking tostadas, to cover bottom, if needed. Top with 2/3 c. enchilada sauce, 1 c. shredded chicken, 2/3 c. Monterey Jack cheese, and 1/3 c. Manchego cheese. Repeat layers two more times.
3. Bake until cheese is melted and bubbles form, about 25 minutes.