Ingredients:

  • 3 tbsp (42g) unsalted butter
  • 3 tbsp (25g) all-purpose flour
  • 2 cups (480ml) chicken stock
  • 1 can (8 oz / 225g) tomato sauce
  • 1 tsp (2g) ground cumin
  • 1 tsp (2g) chili powder
  • ½ tsp (1g) garlic powder
  • 3 cups (450g) shredded rotisserie chicken
  • 2 cups (60g) chopped kale, stems removed
  • 1 cup (100g) diced mushrooms
  • 1 cup (115g) sour cream
  • 1 cup (115g) shredded Monterey Jack cheese
  • ½ cup (50g) crumbled Cotija cheese
  • 12 corn tortillas
  • 1 ½ cups (170g) shredded Monterey Jack cheese
  • Fresh cilantro for garnish

Instructions:

  1. Melt butter in a skillet over medium heat. Whisk in the flour and cook for 2 minutes until the mixture smells nutty and turns pale gold.
  2. Slowly pour in the chicken stock and tomato sauce, whisking constantly to eliminate lumps.
  3. Stir in the cumin, chili powder, and garlic powder. Simmer for 5-8 minutes until the sauce thickens.
  4. In a large mixing bowl, combine the shredded rotisserie chicken, chopped kale, and diced mushrooms.
  5. Fold in the sour cream, 1 cup of Monterey Jack cheese, and the Cotija cheese until fully integrated.
  6. Preheat your oven to 350°F (175°C).
  7. Spread a thin layer of sauce on the bottom of a 9x13 inch baking dish.
  8. Place a layer of corn tortillas (overlapping to cover the bottom), then spread half of the chicken mixture over the top.
  9. Repeat the layers: sauce, tortillas, remaining chicken, and a final layer of tortillas.
  10. Smother the top with the remaining sauce and the remaining 1.5 cups of Monterey Jack cheese.
  11. Bake for 20-25 minutes until the cheese is bubbling and mahogany-colored. Garnish with fresh cilantro.