Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 cup chipotle sauce
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 6 corn tortillas
- 1/2 cup diced onions
- 1/2 cup diced bell peppers
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tbsp olive oil
- Fresh cilantro for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat. Sauté onions and bell peppers until soft.
- Add shredded chicken, chipotle sauce, garlic powder, and cumin. Stir to combine.
- Layer tortillas at the bottom of a baking dish.
- Spread half the chicken mixture over the tortillas.
- Sprinkle half the cheese on top.
- Repeat layers with remaining tortillas, chicken mixture, and cheese.
- Bake for 20 minutes or until cheese is melted and bubbly.
- Garnish with fresh cilantro before serving.
Notes
- Use rotisserie chicken for faster prep.
- Adjust chipotle sauce for preferred spice level.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 95mg