1 lb chicken, cooked, shredded (can use rotisserie)
1 10 oz. can Old El Paso Red Enchilada Sauce
1 1 oz. packet taco seasoning (see my homemade taco seasoning in Misc. recipes)
1/4 C fresh cilantro, chopped, plus more for garnish, if desired
3 burrito sized soft flour tortillas
3 C Mexican blend cheese
1/4 C crumbled cotija cheese (or feta), optional
sour cream, garnish, optional
avocado, garnish, optional
1 C diced tomatoes, garnish, optional
Preheat oven to 350 F degrees.
In a large skillet, over medium-high heat, heat the oil.
Add chicken, 3/4 can enchilada sauce, taco seasoning, and cilantro.
Stir to combine.
Reduce to a simmer and cook until heated through.
In a separate, large, cast iron skillet (or 9x13 baking dish), start assembling your pie.
Add one tortilla, topped with half the chicken mixture.
Add 1 C cheese.
Add another tortilla, remaining chicken, and another C cheese.
Top with remaining tortilla, remaining enchilada sauce, and remaining cheese.
Sprinkle with chopped cilantro, if desired.
Bake for 20 minutes, or until the sauce is bubbly and the cheese is melted.
Top with diced tomatoes, cotija (or feta), sliced avocado, and sour cream, if desired.