Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 medium onion, chopped (about 1 cup) (150g)
  • 1 green bell pepper, chopped (about 1 cup) (150g)
  • 1 pound cooked chicken, shredded (about 450g)
  • 1 (10-ounce) can diced tomatoes and green chilies, undrained (Ro-Tel) (280g)
  • 1 (1-ounce) package taco seasoning (28g)
  • 1/2 teaspoon garlic powder (2.5ml)
  • 1/4 teaspoon ground cumin (1.25 ml)
  • Salt and pepper to taste
  • 10 (6-inch) corn tortillas
  • 1 (10-ounce) can red enchilada sauce (280g)
  • 2 cups shredded Monterey Jack cheese (about 225g)
  • Optional toppings: Sour cream, chopped cilantro, sliced avocado

Instructions:

  1. Sauté onion and bell pepper in olive oil until softened. Add shredded chicken, diced tomatoes and green chilies, taco seasoning, garlic powder, cumin, salt, and pepper. Cook until heated through.
  2. Preheat oven to 350°F (175°C).
  3. Spread a thin layer of enchilada sauce on the bottom of the baking dish.
  4. Arrange 3-4 tortillas on top of the sauce. Top with half of the chicken mixture and sprinkle with half of the cheese.
  5. Repeat layers: tortillas, remaining chicken mixture, and remaining cheese.
  6. Cover with the remaining tortillas and pour the remaining enchilada sauce over the top.
  7. Bake for 20-25 minutes, or until heated through and the cheese is melted and bubbly.
  8. Let stand for 5-10 minutes before cutting and serving.
  9. Garnish with desired toppings (sour cream, cilantro, avocado).