Forget the heavy canned "cream of" soups. This version focuses on bright acidity, roasted green chilis, and a stacked assembly (New Mexican style) that ensures every bite is perfectly saturated without the fuss of rolling individual tortillas.
Prep time: 15 mins | Cook time: 25 mins | Serves: 4-6
Ingredients
The Foundation
Chicken: 3 cups shredded rotisserie chicken (tossed with a squeeze of lime and cumin).
Tortillas: 12-14 corn tortillas (blue corn adds a great earthy flavor).
Cheese: 3 cups shredded Monterey Jack or Oaxaca cheese.
Green Chilis: 2 cans (7 oz each) diced hot or mild green chilis (or 1 cup roasted Hatch chilis).
Aromatics: 3 cloves garlic, smashed.
Creamy Element: 1 cup Mexican Crema or Sour Cream.
Liquid: 1/2 cup chicken bone broth.
Brightness: Handful of fresh cilantro, juice of 1 lime, and 1 tsp salt.
Toppings
Pickled red onions
Fresh radish slices
Sliced avocado
Crumbling Cotija cheese
Instructions
1. The 60-Second Sauce
Instead of cooking a roux, place the green chilis, garlic, crema, chicken broth, cilantro, lime juice, and salt into a blender. Pulse until smooth but still flecked with green. This creates a lighter, more vibrant sauce than the traditional flour-thickened versions.
2. Prep the Tortillas
Lightly toast your corn tortillas over a gas flame or in a dry skillet for 10 seconds per side. This develops the corn flavor and prevents them from becoming "mushy" once the sauce hits them.
3. The Stacked Assembly (No Rolling!)
Base: Spread a thin layer of sauce on the bottom of a 9x13 baking dish.
Layer 1: Lay down 1/3 of your tortillas (cut them to fit the edges).
Filling: Top with half of the shredded chicken and 1 cup of cheese. Drizzle with 1/3 of the sauce.
Layer 2: Repeat with another 1/3 of tortillas, the remaining chicken, and another cup of cheese/sauce.
Top: Finish with the final layer of tortillas, the remaining sauce, and the last of the cheese.
4. The Bake
Bake at 375°F (190°C) for 20–25 minutes, or until the cheese is bubbling and starting to brown at the edges.
5. The Finish
Let the dish rest for 5 minutes (this is crucial for the layers to set). Top generously with pickled onions, radish, and avocado before slicing into squares.
Why this works
Texture: Stacking prevents the tortillas from tearing and creates a "lasagna-style" bite that holds more sauce.
Flavor: Using fresh aromatics and lime in the blender provides a zing that cuts through the richness of the cheese.
Reviewed by EL KATIBI MARIA
on
January 20, 2026
Rating:
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