This dish is made by alternating layers of corn tortillas, shredded rotisserie chicken, corn, mushrooms, onion, and queso Oaxaca and then topped with a combination of breadcrumbs and manchego cheese for a crunchy finish.
3 ½cupshomemade Red Chile Sauce or 1, 28-ounce can Las Palmas red enchilada sauce
12lightly fried corn tortillas
1poundshredded store-bought rotisserie chicken
1(15.25-ounce) can corn
1(7-ounce ) can sliced mushrooms
½cupchopped white onion
1 ½cupsshredded Oaxaca cheese
1/2cupmanchego cheese grated
Preheat oven to 350 degrees F.
Layer 4 tortillas in a square baking dish. Place 1/3 of chicken, corn, mushrooms, onion, and ½ of the Oaxaca cheese over tortillas and pour 1/3 of the sauce. Place the second layer of tortillas and repeat the procedure with the rest of the chicken, vegetables, and cheese to create 3 layers.
Combine the bread crumbs with manchego cheese and sprinkle on top.
Sprinkle with salt and pepper. Bake for 20 to 25 minutes, until the top is browned. Serve hot or at room temperature.
Garnish with fresh cilantro.
In this recipe I kept it simple and used canned mushrooms and corn, but for a more complex flavor replace with sautéed mushrooms and fresh roasted corn off the cob.