Ingredients:

  • 1 lb shredded rotisserie chicken breast
  • 3 dried ancho chiles (45g), stemmed and seeded
  • 2 canned chipotle chiles in adobo plus 1 tbsp sauce
  • 28 oz canned whole peeled tomatoes
  • 3 cloves garlic, smashed
  • 1 tsp honey
  • 1 cup low-sodium chicken stock
  • 8 oz shiitake or cremini mushrooms, thinly sliced
  • 2 cups Lacinato kale, stems removed and chopped
  • 1 medium yellow onion, diced
  • 2 tbsp avocado oil
  • 15 corn tortillas
  • 8 oz Monterey Jack cheese, freshly shredded
  • 4 oz Cotija cheese, crumbled
  • 0.25 cup fresh cilantro for garnish
  • 2 medium radishes, thinly sliced for garnish

Instructions:

  1. Toast dried ancho chiles in a dry skillet over medium heat for 1-2 minutes until fragrant. Rehydrate in hot water for 10 minutes until soft.
  2. In a blender, combine rehydrated anchos, canned tomatoes, chipotle chiles, adobo sauce, garlic, and honey. Blend until completely smooth.
  3. Transfer the sauce to a saucepan, stir in the chicken stock, and simmer for 15 minutes over medium-low heat until thickened into a mahogany glaze.
  4. Heat 1 tablespoon of avocado oil in a large skillet. Sauté diced onions and sliced mushrooms until the mushrooms are browned and moisture has evaporated.
  5. Fold in the chopped kale and shredded rotisserie chicken. Cook for 2-3 minutes until the kale is wilted. Remove from heat.
  6. Preheat oven to 375°F (190°C). Briefly flash-fry tortillas in remaining oil for 5 seconds per side to create a barrier against sogginess.
  7. Layer the casserole: Spread a thin layer of sauce in a 9x13 dish. Lay 5 tortillas down, followed by half the chicken/veggie mixture, a third of the sauce, and a third of the Monterey Jack cheese. Repeat layers, ending with tortillas, remaining sauce, and both cheeses on top.
  8. Bake for 20-25 minutes until the cheese is bubbly and slightly browned. Garnish with cilantro and radishes before serving.