2 Tbsp extra-virgin olive oil
1 onion, chopped
2 cloves garlic, minced
2 Tbsp flour
2 Tbsp tomato paste
1 1/2 C chicken stock
1 15 oz. can tomato sauce
2 Tbsp chili powder
1 tsp cumin
1/4 tsp paprika
1 pinch cayenne pepper
10-12 medium corn tortillas
2 C shredded rotisserie chicken
1 C Cheddar, shredded
1 C Monterrey Jack, shredded
Preheat oven to 350 F degrees.
Heat olive oil in a large saucepan, over medium heat. Sauté onions, stirring occasionally, until softened.
Add garlic and cook until fragrant. Stir in flour and cook for 1 minute.
Add tomato paste. Stir to combine. Add chicken stock, tomato sauce, chili powder, cumin, paprika, and cayenne pepper. Add salt and pepper to taste.
Bring to a simmer. Reduce heat to low. Cook for 5 minutes. Adjust seasonings, if needed. Set aside.
Spread a thin layer of enchilada sauce on the bottom of a 9x13 casserole dish. Lay tortillas evenly on top of sauce, in a single layer.
Spread 1/3 of chicken on top. Sprinkle a handful of each cheese over the chicken. Pour more sauce on top.
Repeat with 2 more layers, beginning with the tortillas.
Cover the last layer with tortillas.
Spread a final layer of sauce on top and cover with cheese.
Bake for 30 minutes, or until cheese is bubbly and heated through.