For this quick weeknight-approved enchilada, we simply char some tortillas and then layer them together with a spicy roasted tomato salsa, cheese and chicken, casserole-style—no roll-up required. You get all the saucy-cheesy-spice factor that makes enchiladas a favorite, minus the assembly time.
On a baking sheet, arrange 12 cored roma tomatoes, 1 quartered onion, 4 garlic cloves, 2 poblano peppers and 2 jalapeños. Drizzle with olive oil and broil for 2 to 3 minutes or until lightly charred.
Lower the oven to 350°.
Stem, seed and peel the peppers, then add all the vegetables to a large blender. Add the juice of half a lime and salt to taste, then blend into a smooth salsa. Set aside.
Add 2 cups of shredded rotisserie chicken to a large bowl. Add 1 cup of the reserved salsa and ½ cup of roughly chopped cilantro , and stir to combine.
To assemble the casserole, have 15 charred corn tortillas, 1½ cups of shredded Monterey Jack cheese, the chicken mix and remaining salsa at the ready. For the first layer, spread a spoonful of salsa on the bottom of an 8-inch cast-iron pan or other circular baking dish. Layer 5 corn tortillas, overlapping if necessary. Top with half of the chicken mixture, ½ cup of cheese and 3 to 4 spoonfuls of salsa. Repeat. Top the last layer of tortillas with the remaining salsa and cheese. Bake for 30 minutes or until the cheese is melted and bubbling.
Garnish with radish, avocado, cotija, red onion and cilantro. Serve with sour cream and lime wedges.
If you know someone who might like this, please click “Share!”